MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tau Suan (Mung Bean Pudding)
 Categories: Chinese, Desserts, Puddings
      Yield: 4 Servings
 
      6 oz Dry mung beans;
           - peeled, split
      4 c  Water
    3/4 c  Sugar
    1/3 c  Tapioca starch
      1 c  Coconut cream
    1/2 ts Salt
 
  Soak mung beans in warm water for 3 hours or more. Rinse, then steam
  over boiling water for 20 to 30 minutes until done. We wrapped the
  mung beans in a cheesecloth and steamed it in a stacked steamer.
  
  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.
  
  In a separate bowl, quickly mix tapioca starch with 1/4 cup water,
  and stir until dissolved. Add to the sugar syrup. Stir until the
  liquid gets clear and thick, a few minutes.
  
  Add the steamed mungbeans to this mixture, and gently stir to mix.
  
  In a small saucepan, mix coconut cream and salt, stir until
  dissolved. Cook over low heat until it starts to boil. Remove from
  heat.
  
  Place the mungbean pudding into a small bowl, and top with 1 tb
  coconut cream.
  
  Recipe FROM: importfood.com
 
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