Yellow Mung Bean Pudding
Submitted by syd
Traditional Thai mung bean pudding thickened with arrowroot and topped with warm salted coconut milk. A naturally vegan dessert that’s creamy, lightly sweet, and just as good cold from the fridge.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minIn Thailand, this humble pudding is the kind of sweet that shows up at street stalls and family tables alike, proof that you don’t need fancy ingredients to make something genuinely satisfying.
Yellow mung beans simmer until soft, then get thickened with arrowroot and sweetened with sugar until the pudding turns dense and spoonable.
The finishing touch is what makes it special: a drizzle of warm coconut milk with a pinch of salt on top, adding richness and that sweet-salty contrast Southeast Asian desserts are known for.
Serve it warm for comfort or chilled from the fridge on a hot day. It keeps for up to a week.
Kitchen Tips
- Soak the mung beans for the full 20 minutes so they cook evenly and break down into a smooth pudding
- Stir constantly once the arrowroot goes in to prevent lumps and sticking on the bottom of the pot
- Use full-fat coconut milk for the topping. The richness matters here
- For extra flavor, swap the white sugar for palm sugar, which is more traditional and adds a caramel-like depth
Ingredients
Directions
Soak the mung beans in 2 cup water for 20 minutes.
Drain and place in a large pot.
Add 10 cup water and cook over medium heat, uncovered, for 15 minutes.
Dissolve the arrowroot in ¼ cup hot water and stir into the mung beans.
Add the sugar and 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 tablespoon coconut milk.
It will keep in the refrigerator for 1 week and may be served either hot or cold.
Comments
