| 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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