Cambodian Mung Bean Pudding

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Cambodian mung bean pudding is a warm, comforting dessert that shows how simple ingredients can turn into something deeply satisfying. Green mung beans and small tapioca pearls simmer together until tender, then palm sugar melts into the pot and gives the pudding a soft caramel sweetness.

This is a dessert you can serve hot or warm, and it comes together with just a handful of pantry ingredients. It is a good choice when you want a sweet finish that is not too heavy, and it fits easily into a home cook’s routine.

What You Need

Green mung beans are the base of this pudding. Soaking them first helps them cook evenly. Small tapioca pearls add a pleasant chew, and Kampong Speu palm sugar brings a rounded, caramel-like sweetness that is central to many Khmer desserts. A little salt and vanilla extract round out the flavor.

Equipment

Medium pot: To simmer the mung beans, tapioca pearls, and water until tender.
Measuring cups: To measure the mung beans, tapioca pearls, and water.
Measuring spoons: To measure the salt and vanilla extract.
Stirring spoon: To stir the pudding as the sugar dissolves and the mixture bubbles.
Ladle: To portion the hot pudding into serving bowls.
Serving bowls: To serve the pudding hot or warm.

How to Make Cambodian Mung Bean Pudding

Step 1: Soak the Mung Beans and Tapioca Pearls

Put the green mung beans in a bowl and cover them with hot water. Let them soak for 30 minutes, then rinse and drain.

Do the same with the dried tapioca pearls in a separate bowl. Soaking softens both ingredients so they cook more evenly.

Step 2: Simmer the Beans and Tapioca

Place the soaked mung beans, soaked tapioca pearls, and 5 cups of water in a medium pot. Bring the water to a gentle boil over medium heat.

Lower the heat and simmer until the mung beans and tapioca pearls are tender. Stir occasionally so the tapioca does not stick to the bottom.

Step 3: Add the Palm Sugar and Seasonings

Add the palm sugar, salt, and vanilla extract to the pot. Stir until the palm sugar dissolves completely.

Continue cooking until the liquid bubbles and the pudding thickens slightly. Taste a little and adjust if needed. Serve hot or warm.

Cooking Tips

Soak the mung beans and tapioca pearls for the full 30 minutes. This helps them soften faster and cook evenly.
Stir the pot now and then. Tapioca pearls can settle and stick to the bottom.
The pudding will thicken more as it cools. If you like a looser texture, add a splash of hot water when reheating.

How to Serve

Ladle the pudding into small bowls and serve it warm. It is a comforting dessert on its own, and it also works as a sweet snack in the afternoon.

If you enjoy tapioca desserts, try this Cambodian banana tapioca pudding for another easy Khmer treat. For more ideas, browse the Cambodian desserts and drinks category.

Recipe Notes

The recipe uses 2 packages of 4 oz dried tapioca pearls. If your package size is different, use about 8 oz total.
Palm sugar can vary in sweetness. Start with the full amount, then adjust after tasting.
Tapioca pearls are also used in drinks like this tapioca smoothie or bubble tea.

Frequently Asked Questions

What is Cambodian mung bean pudding?

It is a Khmer dessert made by simmering green mung beans and tapioca pearls with water, then sweetening the mixture with palm sugar. It is served warm or hot and has a soft, comforting texture. According to the USDA nutrient database for cooked mung beans, mung beans also provide plant protein and fiber.

Can I use white sugar instead of palm sugar?

Palm sugar gives the pudding its traditional caramel-like flavor. If you use white sugar, the taste will be different, but the pudding will still work. Add it gradually and taste as you go.

How should I store leftovers?

Keep leftovers in a covered container in the refrigerator for up to 3 days. The pudding will thicken when cold. Reheat it gently on the stove or in the microwave, adding a little water if needed.

Final Thoughts

This mung bean pudding is a gentle, warming dessert that lets the natural flavor of green mung beans and palm sugar come through. It is easy to stir together on a cool evening, and it keeps well for a quick sweet treat the next day. Serve it in small bowls and enjoy it slowly.