Yellow mung bean pudding with coconut cream

    35 mins

    This is a very rustic sweet and hearty porridge. It is often available at the store pre-made, but it is easy enough to make yourself.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    Serves: 4 

    • 190g hulled yellow mung beans
    • 1 litre (4 cups) water
    • 30g tapioca flour
    • 150g sugar
    • 250ml (1 cup) coconut cream
    • 1/2 teaspoon salt

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Soak the mung beans in warm water for 2 hours. Strain the beans and discard the water.
    2. Place the beans in cheesecloth and steam for 20-30 minutes or until the beans are cooked and tender.
    3. Bring 750ml of the water and sugar to a boil in a pot. Make a slurry with the tapioca flour and the rest of the water and add the to the pot. Stir the pot until the syrup becomes clear and thickens.
    4. Add the beans and gently stir briefly. Remove the pot from the heat.
    5. Separately, heat the coconut cream and salt together. Do not boil. Remove from the heat.
    6. To serve, place the cooked beans into individual bowls. Top the pudding with 1-2 tablespoons of the coconut cream and serve.

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