Yellow Mung Bean Pudding with Coconut Cream Recipe - Allrecipes.com
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Yellow Mung Bean Pudding with Coconut Cream

Recipe by  

"This is a very rustic, sweet, and hearty porridge. It is easy enough to make yourself."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Place the mung beans in a large container and cover with several inches of warm water; let soak for 2 hours; drain.
  2. Place a steamer insert into a saucepan and pour enough water to reach just below the bottom of the steamer. Cover and bring the water to a boil. Wrap the mung beans in cheesecloth and place in the steamer insert; cover the saucepan and steam the beans until tender, 25 to 30 minutes.
  3. Stir 3 1/2 cups water and the sugar together in a saucepan; bring to a boil. Stir 3/4 cup water and the tapioca flour together in a bowl until the flour is dissolved; pour the mixture into the boiling water and stir until the syrup becomes clear and thickened. Gently stir the mung beans into the syrup; remove from heat and divide into 4 serving bowls.
  4. Heat the coconut cream and salt together in a small saucepan over medium-low heat until warmed, but do not allow to boil. Spoon over the mung bean mixture to serve.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 30 mins
  • READY IN 2 hrs 40 mins
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Nutrition

  • Calories
  • 1166 kcal
  • 58%
  • Carbohydrates
  • 216.1 g
  • 70%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 33.9 g
  • 136%
  • Protein
  • 50.3 g
  • 101%
  • Sodium
  • 356 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

wiley
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