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Yellow mung bean pudding
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| Artist: |
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| Categories: |
Asian, Desserts, Ethnic, Puddings & Custards, Thai, Vegetarian |
| Yield: |
4 |
| Rating: |
no rating. |
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Ingredients:
| 1 1/2
| cup | Yellow mung beans | | 2
| tbsp | Arrowroot | | 1
| cup | Sugar | | 1/4
| cup | Coconut milk | | 1/4
| tsp | Salt |
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Procedures:
| 1 | Soak the mung beans in 2 c water for 20 minutes. | | 2 | Drain & place in a large pot. | | 3 | Add 10 c water & cook over medium heat, uncovered, for 15 minutes. | | 4 | Dissolve the arrowroot in ?c hot water & stir into the mung beans. | | 5 | Add the sugar & cook, stirring, for 15 minutes, or until all the water has been absorbed. | | 6 | Remove from the heat. | | 7 | In a small pot, heat the coconut milk with the salt for 5 to 7 minutes or until it begins to boil. | | 8 | Serve the pudding in individual bowls, topped with 1 tb coconut milk. | | 9 | It will keep in the refrigerator for 1 week & may be served either hot or cold |
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