Cambodian Mung Bean Pudding
Cambodian Mung Bean Pudding is a delicious and easy-to-make dessert. It is made with green mung beans, tapioca pearls, palm sugar, salt, and vanilla extract. The pudding is cooked until the mung beans and tapioca pearls are tender, and then it is served hot or warm.
To make the pudding, soak the mung beans in hot water for 30 minutes. Then, rinse and drain the beans. Soak the tapioca pearls in hot water for 30 minutes, then drain them.
In a medium pot, combine the mung beans, tapioca pearls, and water. Cook the mixture over medium heat until the mung beans and tapioca pearls are tender.
Stir in the palm sugar, salt, and vanilla extract. Continue to cook the mixture until the sugar has dissolved and the mixture is bubbling. Serve the pudding hot or warm.
|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