Mung Bean Pudding or "Tau Suan" in Thai. Tau Suan is generally eaten warm and topped with slightly salted coconut milk. It is a type of mung bean porridge which is thickened by tapioca flour and sweetened.
- 2 cups water
- ¼ cup tapioca flour
- ¼ cup sugar
- 1 pinch salt
- ½ cup mung beans
- 1/3 cup coconut milk
- Boil mung beans in 2 cups of water until tender. It should take about 20 minutes.
- Dissolve tapioca flour in a cup of water and add to the boiling mung beans.
- Stir quickly and constantly to prevent the bottom from burning. It should thicken.
- Add more water if it gets too thick. Add more flour if too watery.
- A consistency of gravy is ideal. Add sugar, bring it back up to a boil and turn off the heat.
- In a separate bowl, mix 1/3 cup of coconut milk with salt.
- Heat it up for a few second just to warm it up.
- Don't let the coconut milk boil, otherwise it will separate.
- Serve warm with coconut milk on top.