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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Place the mung beans in a large container and cover with several inches of warm water; let soak for 2 hours; drain. | 2. Place a steamer insert into a saucepan and pour enough water to reach just below the bottom of the steamer. Cover and bring the water to a boil. Wrap the mung beans in cheesecloth and place in the steamer insert; cover the saucepan and steam the beans until tender, 25 to 30 minutes. | 3. Stir 3 1/2 cups water and the sugar together in a saucepan; bring to a boil. Stir 3/4 cup water and the tapioca flour together in a bowl until the flour is dissolved; pour the mixture into the boiling water and stir until the syrup becomes clear and thickened. Gently stir the mung beans into the syrup; remove from heat and divide into 4 serving bowls. | 4. Heat the coconut cream and salt together in a small saucepan over medium-low heat until warmed, but do not allow to boil. Spoon over the mung bean mixture to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow mung bean	4	cups	hulled	-	-	-	-
water	3 1/2	cups		0.0	0.0	0.0	0.0
white sugar	3/4	cup		580.5	149.97	0.0	0.0
water	3/4	cup		0.0	0.0	0.0	0.0
tapioca flour	1/3	cup		181.3867	44.9363	0.0963	0.0101
coconut cream	1	cup	unsweetened	792.0	15.96	8.712	83.23200000000001
salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.