Mung Bean Pudding

Mung Bean Pudding is a delightful Thai dessert that features the subtle sweetness of mung beans combined with creamy coconut milk, creating a smooth and satisfying treat. This vegan dish is not only delicious but also offers a unique texture that is both refreshing and comforting.

Ingredients

• Mung beans - 100 grams
• Coconut milk - 200 milliliters
• Water - 400 milliliters
• Sugar - 50 grams
• Salt - 1/4 teaspoon
• Tapioca starch - 1 tablespoon
• Vanilla extract - 1/2 teaspoon
• Chopped fresh mango - 50 grams (for garnish)

Steps

1. Rinse the mung beans under cold water and soak them in water for at least 2 hours or overnight.
2. Drain the soaked mung beans and place them in a saucepan with 400 milliliters of fresh water. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the beans are soft.
3. Once cooked, mash the mung beans lightly with a fork or potato masher, leaving some whole for texture.
4. In a separate saucepan, combine the mashed mung beans, coconut milk, sugar, salt, and tapioca starch. Stir well to combine.
5. Cook the mixture over medium heat, stirring continuously until it thickens, which should take about 10 minutes.
6. Remove from heat and stir in the vanilla extract.
7. Pour the mixture into small serving bowls or a dish and let it cool to room temperature, then refrigerate for at least 30 minutes to set.
8. Serve chilled, garnished with chopped fresh mango on top.

Nutrition

• Calories: 250
• Protein: 7 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 10 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.4 L

Health Benefits

• Rich in plant-based protein and fiber, aiding digestion.
• Contains antioxidants that may reduce inflammation.

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