Yellow Mung Bean Pudding with Coconut Cream

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 cups hulled yellow mung beans
• 3 1/2 cups water
• 3/4 cup white sugar
• 3/4 cup water
• 1/3 cup tapioca flour
• 1 cup coconut cream
• 1/2 teaspoon salt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the 4 cups hulled yellow mung beans, drain, then soak them in cold water to cover for 30 minutes and drain again.

2. Put the beans in a pot with the 3 1/2 cups water, bring to a boil, then reduce heat and simmer covered for 20 to 25 minutes, stirring occasionally, until very soft.

3. Mash the beans with a potato masher or spoon until mostly smooth, keeping the pot over low heat.

4. Stir in the 3/4 cup white sugar and 1/2 teaspoon salt and simmer for 3 minutes until dissolved.

5. In a small bowl, whisk the 1/3 cup tapioca flour with the 3/4 cup water until no lumps remain.

6. Stir the tapioca slurry into the bean mixture and cook over medium-low heat for 3 to 5 minutes, stirring constantly, until thick and glossy.

7. Pour the pudding into a serving dish or four bowls, let cool for 20 minutes, then refrigerate for at least 1 hour until set.

8. Warm the 1 cup coconut cream gently in a small saucepan until pourable, then spoon over each serving before eating.