Vietnamese Mung Bean Pudding (Che Hoa Cau)

Ingredients

• 1/2 cup peeled and split dried mung bean (rinse a couple of times until water runs clear; soak in water the night before)
• 1 liter water
• 1/2 cup tapioca starch
• 3/4 cup granulated white sugar
• Pinch salt
• 1 14-oz can coconut milk
• 1/4 teaspoon salt
• 1/3 cup granulated white sugar
• 1 tablespoon tapioca starch

Steps

1. 1

   Drain the mung bean from overnight soaking. In a small pot, add mung bean and just enough water to cover. Cook on medium low until soft (about 10 minutes). Once cooked, toss lightly, making sure not to break the beans. All water should have been absorbed. If not, drain the mung bean then set aside.

2. 2

   In another pot, add water (1 liter), tapioca starch, sugar and salt. Whisk until fully dissolved. Heat pot on medium high and cook until sauce thickens.

3. 3

   Once the mixture is at a pudding-like consistency, add cooked mung bean and mix well. Turn off heat.

4. 4

   In a small sauce pan, combine all the ingredients and mix well until fully dissolved. Heat pot on medium high until sauce thickens to desired consistency.

5. 5

   Portion the mung bean pudding into bowls. Only add coconut sauce onto mung bean pudding when ready to eat.