Yellow Mung Bean Pudding with Coconut Cream

wiley

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

2 h 40 m servings 1100 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 1100 kcal
  • 55%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 180.7g
  • 58%
  • Protein:
  • 51.6 g
  • 103%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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Reviews

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I have made this twice now. It is really good and nice that it is dairy free and gluten free so we can eat it. Thank-you for the recipe.

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