Yellow Mung Bean Pudding With Coconut Cream Food

23 TOP VIETNAMESE DESSERTS (+VIETNAMESE COFFEE)

Steps:

• Make your coffee using a French press or another machine, allowing the coffee to bloom.
• Add the milk to a mug and pour your coffee over it.
• Stir until well mixed and enjoy.

YELLOW MUNG BEAN PUDDING WITH COCONUT CREAM

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.

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.

ORANGE COCONUT RICE PUDDING WITH HOMEMADE VANILLA SUGAR

Steps:

• Add the rice, salt, 1 can of coconut milk and 1 1/2 cups water to a medium saucepan. Bring the mixture to a boil, then reduce the heat to low, cover the pan and cook until almost all of the liquid is absorbed, about 18 minutes.
• Meanwhile, add the Vanilla Sugar, orange zest and remaining can of coconut milk to a small saucepan. Bring the mixture to a low simmer, stirring regularly, until the sugar has dissolved, about 3 minutes. Once the mixture is at a simmer, turn off the heat.
• After the rice has cooked for 18 minutes, add the coconut milk-orange zest mixture to the rice and continue to cook over low until the rice is very tender and creamy, an additional 15 minutes.
• Add the sugar to a food processor fitted with the blade attachment. Slice open the vanilla bean pods and use the back of a knife to scrape out the seeds. Add the seeds to the food processor with the sugar and blend for about a minute, until the vanilla beans are evenly distributed. Pour the vanilla sugar into an airtight container and add 1 of the scraped vanilla bean pods.

YELLOW SPLIT MUNG BEAN SOUP WITH COCONUT MILK

Steps:

• Add coconut oil to a large pot over medium heat. (I used an enameled cast-iron Dutch oven.)
• Once melted, add onion and cook, stirring often, for about 3 to 5 minutes until onion has softened.
• Add garlic and ginger and cook, giving it a little stir, for about 1 minute until fragrant.
• Add carrots and sweet potato.
• Stir in tomato paste, curry powder, crushed red pepper flakes, turmeric, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Cook for 1 minute, stirring as it cooks.
• Add the split mung beans and vegetable broth and stir to combine everything. Bring to a boil and cook for 5 minutes. Then reduce the heat (to about medium-low heat) to a simmer. Cover with lid slightly ajar and cook for 10 minutes, stirring occasionally.
• Stir in coconut milk, frozen spinach and remaining 1/2 teaspoon of salt and remaining 1/2 teaspoon of black pepper.Note: If using fresh spinach instead of frozen, just add during the last couple of minutes of cook time until cooked and wilted.
• Bring to a simmer, cover again with lid slightly ajar and cook for 5 to 10 minutes, stirring occasionally, until the split mung beans are tender and the spinach has broken down and is heated through. Give everything another stir to ensure the spinach has distributed throughout the soup. Serve and enjoy! Yields 4 to 6 servings.

YELLOW MUNG BEAN PUDDING WITH COCONUT CREAM

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.