Yellow Mung Bean Pudding
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
beans
yellow |
|
| 2 | tablespoons |
arrowroot flour
|
|
| 1 | cup |
sugar
|
|
| ¼ | cup |
coconut milk
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
beans
yellow |
|
| 3E+1 | ml |
arrowroot flour
|
|
| 237 | ml |
sugar
|
|
| 59 | ml |
coconut milk
|
|
| 1.3 | ml |
salt
|
|
Directions
Soak the mung beans in 2 cup water for 20 minutes.
Drain and place in a large pot.
Add 10 cup water and cook over medium heat, uncovered, for 15 minutes.
Dissolve the arrowroot in ¼ cup hot water and stir into the mung beans.
Add the sugar and cook, stirring, for 15 minutes, or until all the water has been absorbed.
Remove from the heat.
In a small pot, heat the coconut milk with the salt for 5 to 7 minutes or until it begins to boil.
Serve the pudding in individual bowls, topped with 1 tablespoon coconut milk.
It will keep in the refrigerator for 1 week and may be served either hot or cold.
