Che Hoa Cau Mung bean pudding

By Helen Le Published: March 4, 2012

  • Prep: 60 mins
  • Cook: 30 mins
  • Ready In: 1 hr 30 mins

  • Yield: 1 (1 Servings)

  • Rinse the mung beans a few times and soak in water for at least 1 hour.
  • Drain the soaked mung beans. Add a pinch of salt and steam for 15 minutes or until soft. Alternatively, cook with ½ cup water in a rice cooker. When the beans are cooked, stir gently with chopsticks. The beans should be soft but still in their shape.
  • In a saucepan, dissolve sugar, tapioca starch and a pinch of salt in 1 liter water.
  • Cook under medium high heat while constantly whisking. After 3-4 minutes, you will see the some cooked starch start floating to the surface, now turn the heat to medium low and keep whisking for another 3-4 minutes until the liquid becomes thicker and translucent. Turn off the heat.
  • Gently stir in the cooked mung bean. Add some vanilla or grapefruit aroma extract or any other aroma extract you like.