← Nouns Cooking · Vietnamese

Ingredients

• 100 g Split, skinned mung beans
• 1 l Water
• 150 g Sugar
• 1 pinch Salt
• 2 pandan leaves, knotted (optional)
• 60 g Tapioca starch
• 120 ml cold water, for the slurry
• 400 ml Coconut milk
• 3 tbsp Sugar
• ¼ tsp Salt
• 1 tbsp Tapioca starch, mixed with 2 tbsp water
• 1 tbsp toasted sesame seeds (optional)

Method

1. Rinse the mung beans until the water runs clear and soak them for 4 hours or overnight. Drain and steam for 15–20 min until soft but still holding their shape.
2. Bring the 1 litre of water to the boil with the sugar, salt and pandan. Stir the tapioca starch into the cold water, then pour it slowly into the pot while stirring. Simmer for 3–4 min, stirring constantly, until thick and clear.
3. Remove the pandan, fold in the mung beans and simmer for 2 minutes more.
4. For the sauce, warm the coconut milk with the sugar and salt, stir in the starch mixture and simmer for 2–3 min until lightly thickened.
5. Serve the pudding warm or chilled in small bowls with the coconut sauce spooned over and a pinch of sesame seeds.

Tips

• The pudding thickens as it cools; loosen it with a splash of hot water if needed.
• A drop of pandan extract gives a pale green version.

Sources

Written in our own words after cross-checking these recipes:

Vicky Pham Delightful Plate Helen’s Recipes