Mung Bean Pudding Recipe

• 2 cups Water
• 1/4 cup Tapioca Flour
• 1/4 cup Sugar
• 1 pinch Salt
• 1/2 cup Mung Beans
• 1/3 cup Coconut Milk

• Boil mung beans in 2 cups of water until tender. It should take about 20 minutes.
• Dissolve tapioca flour in a cup of water and add to the boiling mung beans.
• Stir quickly and constantly to prevent the bottom from burning. It should thicken.
• Add more water if it gets too thick. Add more flour if too watery. A consistency of gravy is ideal.
• Add sugar, bring it back up to a boil and turn off the heat
• In a separate bowl, mix 1/3 cup of coconut milk with salt. Heat it up in the microwave for a few second just to warm it up. Don't let the coconut milk boil, otherwise it will separate.