Yellow Mung Bean Pudding

Recipe: Yellow Mung Bean Pudding


  • 1 1/2 c Yellow mung beans
  • 2 tb Arrowroot
  • 1 c Sugar
  • 1/4 c Coconut milk
  • 1/4 ts Salt


  1. Soak the mung beans in 2 c water for 20 minutes. Drain & place in a large pot. Add 10 c water & cook over medium heat, uncovered, for 15 minutes.
  2. Dissolve the arrowroot in 1/4 c hot water & stir into the mung beans.
  3. Add the sugar & cook, stirring, for 15 minutes, or until all the water has been absorbed.
  4. 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.
  5. Serve the pudding in individual bowls, topped with 1 tb coconut milk. It will keep in the refrigerator for 1 week & may be served either hot or cold.

Number of servings (yield): 3

Meal type: dinner

Culinary tradition: Thai

My rating: 4 stars:  ★★★★☆ 1 review(s)