Mung Bean Pudding Recipes
MUNG BEAN PUDDING
This dessert recipe is popular in Thailand and was introduced to me by my Thai exchange students. You can sometimes find it in the deli section of large Asian markets in the US. The recipe below came from Importfood.com,, a great site for Thai recipes, ingredients and cookware. This dish is very easy to make and very sweet.
Provided by Cacoking
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Soak peeled split moong (mung) beans in warm water for 3 hours or more. Rinse, then steam over boiling water for 20-30 minutes or until done.
- Mix 3 3/4 cups water with the sugar, and stir over medium heat in a saucepan. Heat and stir until sugar dissolves. Leave the heat on.
- In a separate bowl, quickly mix tapioca starch with 1/4 cup of water, and stir until dissolves. Add this to the sugar syrup. Stir until the liquid gets clear and thick (a few minutes).
- Add the steamed mungbeans to this mixture, and gently stir to mix.
- In a small saucepan, mix coconut cream and salt, stir until dissolved. Cook over low heat until it starts to boil. Remove from heat. This is your topping.
- Place the mungbean pudding into a small bowl, and top with a tablespoon of coconut cream.
Nutrition Facts : Calories 143.6, Fat 6.6, SaturatedFat 5.8, Sodium 166.2, Carbohydrate 21.8, Fiber 0.8, Sugar 21, Protein 1
YELLOW MUNG BEAN PUDDING WITH COCONUT CREAM
This is a very rustic, sweet, and hearty porridge. It is easy enough to make yourself.
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 2h40m
Yield 4
Number Of Ingredients 7
Steps:
- Place the mung beans in a large container and cover with several inches of warm water; let soak for 2 hours; drain.
- Place a steamer insert into a saucepan and pour enough water to reach just below the bottom of the steamer. Cover and bring the water to a boil. Wrap the mung beans in cheesecloth and place in the steamer insert; cover the saucepan and steam the beans until tender, 25 to 30 minutes.
- Stir 3 1/2 cups water and the sugar together in a saucepan; bring to a boil. Stir 3/4 cup water and the tapioca flour together in a bowl until the flour is dissolved; pour the mixture into the boiling water and stir until the syrup becomes clear and thickened. Gently stir the mung beans into the syrup; remove from heat and divide into 4 serving bowls.
- Heat the coconut cream and salt together in a small saucepan over medium-low heat until warmed, but do not allow to boil. Spoon over the mung bean mixture to serve.
Nutrition Facts : Calories 1100.3 calories, Carbohydrate 180.7 g, Fat 23.2 g, Fiber 35.1 g, Protein 51.6 g, SaturatedFat 19.2 g, Sodium 332.1 mg, Sugar 51.1 g
BOUNCING MUNG BEAN PUDDING
Mung bean pudding are light and refreshing making them wonderful summer desserts. The bounciness texture comes from konnyaku powder which is a natural extract from yam plant. This pudding are served delicious chilled. Mung beans, also known as green beans in Chinese. They can be used whole, split, or hulled. Whole beans are usually boiled. Split and hulled mung beans are grained into powders of light yellow in colour. Mung bean starch is extracted to make transparent cellophane noodles, also known as bean threads or glass noodles.
Provided by ongwienkai1980
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a thick pot, bring mung bean soup to 80℃ then turn fire to simmering.
- Stirring with wooden spatula, gradually pour down premix of sugar and konnyaku powder.
- Keep stirring, bit by bit pour down liquid mixture of green bean flour and water.
- Keep stirring and bring it to broil.
- Cold down in mould immediately.
Nutrition Facts : Calories 1.5, Sodium 2.6, Carbohydrate 0.4, Sugar 0.4
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