| Prep: 15 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 392 | 13g | 11g | 61g |
| sugars | fibre | protein | salt |
| 28g | 5g | 10g | 0.11g |
When I first came across the Mung Bean and Coconut Milk Pudding recipe in a humble Japanese eatery, little did I know that this simple, vegetable-based delight would steal my culinary heart forever. The dreamy blend of hearty mung beans and creamy coconut milk went beyond a mere palette-pleaser, taking me on a memorable gastronomic journey of both my homes — Seattle and Japan. The simplicity of the ingredients, the synergy of flavors, and most notably, the health benefits associated with this dish make it one favorite among many.
A love affair with mung beans
Our titular ingredient, the humble mung bean, is a prominent feature in Asian cooking and is lauded for its nutritional profile. They are packed with nutrients like Vitamins B and C, protein, fiber, and antioxidants. This makes the Mung Bean and Coconut Milk Pudding not just a delectable dessert, but also a healthy one. The green pacific northwest vibe in Seattle, where I grew up, always inspired me to incorporate plant-based foods into my dishes and this was no exception.
The indulgent coconut milk twist
Caught between my western upbringing and eastern roots, I’ve always sought to strike the perfect balance in my culinary creations. The addition of coconut milk to the mung bean base does exactly that. It adds a tropical, indulgent tone to the otherwise earthy mung beans, reminding me of the lush palm-strewn landscapes of Southern Japan. Plus, the health benefits of coconut milk – its ability to boost heart health, improve digestion and fortify your immune system, just elevates this dish to a higher plane of wellness.
This pudding is quite similar to the traditional Japanese Mizu-yōkan in terms of texture, but the coconut milk gives it a distinct flavor twist. It would pair marvelously with a light, refreshing soba noodle salad or a savory yakitori for a weekend dinner party.
In conclusion, my passion for this Mung Bean and Coconut Milk Pudding comes not just from its deliciousness, but also from the way it encapsulates my dual culinary heritage. Just a couple of spoonfuls will transport you on a culinary journey from the shores of Seattle to the rhythms of Japan, reinforcing that good food is truly universal.
What You’ll Need
- 1 cup dried mung beans
- 4 cups of water
- 1 cup of sugar
- A pinch of salt
- 2 cups of coconut milk
- 1/2 cup of cornstarch
- 6 tablespoons of water (for cornstarch mix)
- Fresh fruits of your choice for topping
- Mint leaves for garnish (optional)
Method
Step One
Start by rinsing the mung beans under cold water until the water runs clear. This helps to get rid of any dirt or impurities. Once they are clean, soak them in a large bowl of water for 2 hours.
Step Two
Drain the soaked beans and transfer them into a large pot. Add 4 cups of water, sugar, and a pinch of salt. Bring the mixture to a boil over high heat, then reduce the heat to medium-low, cover the pot, and let it simmer until the beans are very tender. This should take about 1 hour.
Step Three
In a separate pot, heat the coconut milk over medium heat. While it’s heating, in a separate bowl, mix the cornstarch with 6 tablespoons of water to create a slurry. Stir this slurry into the heated coconut milk, and keep stirring until the mixture thickens.
Step Four
Once the beans are tender, pour the coconut milk mixture into the pot with the beans. Mix everything together thoroughly, and then let it simmer for another 10-15 minutes so that everything is heated through and combined well.
Step Five
Turn off the heat and let the pudding cool to room temperature. Then transfer it to the fridge, and let it chill for at least 2 hours before serving. This will allow the pudding to set and become firm.
Step Six
When you’re ready to serve, scoop the pudding into individual bowls and top each with fresh fruits of your choice. Garnish with mint leaves if desired, and enjoy!
