Cambodian Mung Bean Pudding
Green mung bean pudding with palm sugar is delicious Khmer dessert. It’s a very simple, healthy sweet dessert that you can make in minutes.
|1 cup of green mung bean, soaked in hot water for 30 minutes, rinsed and drained|
|2 package 4 oz (113 gram) of dried tapioca pearl, peas or shredded tapioca , soaked in hot water for 30 minutes, drained|
|5 cups of water|
|2 cups of palm sugar|
|1/2 teaspoon of salt|
|1 teaspoon of pure vanilla extract|
Directions to make Cambodian Mung Bean Pudding
- In a medium pot, put mung bean, tapioca pearl and water together, cook till mung bean and tapioca tender. Add palm sugar, salt and vanilla extract, stirs and continue to cook till water bubbling.
- Serve hot or warm.
Note: This dish should be eaten fresh and hot, and its very quick and easy to prepare apart from having to wait for the beans to soak. You can adjust the amount of sugar and salt used depending on how sweet and salty you want the dessert, but we found that this ratio worked well.
Related Recipe: Taro Root Pudding
Serving Size: 2
Calories Per Serving: 626