Mung Bean Pudding Food

BOUNCING MUNG BEAN PUDDING

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.

MUNG BEAN PUDDING

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.

MUNG BEAN PUDDING (VIETNAMESE CHE KHO)

Steps:

• Soak mung bean overnight, pick out all bad beans.
• Remove shell/skin of the rest, let dry.
• Dry toast sesame in a hot shallow pan.
• Let cool.
• Boil mung beans in a pot until tender, about 50 minutes to 1 hour.
• Strain off water and process them into paste (using mortar, food processor).
• Add sugar, mix thoroughly and leave for 1 hour.
• Pour mixture into a large surface pan or pot and cook over low heat, stir constantly until it becomes a thick paste (thicker than mashed potatoes).
• Mix in vanilla.
• Spoon the pudding onto 6 small plates, press them down firmly.
• Sprinkle sesame seeds on top.
• Best served with green tea.