Title: Yellow Mung Bean Pudding
Categories: Desserts, Thai, Vegan
Yield: 4 Servings

1 1/2 c Yellow mung beans
2 tb Arrowroot
1 c Sugar
1/4 c Coconut milk
1/4 ts Salt

Soak the mung beans in 2 c water for 20 minutes. Drain & place in a
large pot. Add 10 c water & cook over medium heat, uncovered, for 15
minutes.

Dissolve the arrowroot in 1/4 c hot water & stir into the mung beans.
Add the sugar & cook, stirring, for 15 minutes, or until all the
water has been absorbed. Remove from the heat.

In a small pot, heat the coconut milk with the salt for 5 to 7
minutes or until it begins to boil. Serve the pudding in individual
bowls, topped with 1 tb coconut milk. It will keep in the
refrigerator for 1 week & may be served either hot or cold.

Pojanee Vatanapan's "Thai Cookbook"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip