Mung Bean Pudding

Directions

1. 1
   Soak peeled split moong (mung) beans in warm water for 3 hours or more. Rinse, then steam over boiling water for 20-30 minutes or until done.
2. 2
   Mix 3 3/4 cups water with the sugar, and stir over medium heat in a saucepan. Heat and stir until sugar dissolves. Leave the heat on.
3. 3
   In a separate bowl, quickly mix tapioca starch with 1/4 cup of water, and stir until dissolves. Add this to the sugar syrup. Stir until the liquid gets clear and thick (a few minutes).
4. 4
   Add the steamed mungbeans to this mixture, and gently stir to mix.
5. 5
   In a small saucepan, mix coconut cream and salt, stir until dissolved. Cook over low heat until it starts to boil. Remove from heat. This is your topping.
6. 6
   Place the mungbean pudding into a small bowl, and top with a tablespoon of coconut cream.