| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Thai | Desserts, Thai, Vegan | 4 | Servings |
INGREDIENTS
| 1 1/2 | c | Yellow mung beans |
| 2 | tb | Arrowroot |
| 1 | c | Sugar |
| 1/4 | c | Coconut milk |
| 1/4 | ts | Salt |
INSTRUCTIONS
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. Dissolve the arrowroot in 1/4 c hot water & stir into the mung beans. Add the sugar & 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 tb coconut milk. It will keep in the refrigerator for 1 week & may be served either hot or cold. Pojanee Vatanapan's "Thai Cookbook" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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