Vietnamese · Dessert
Sweet Mung Bean Ice Pudding
A Vietnamese-style chilled sweet bean pudding built from a thickened, lightly sweetened starch base cut into soft golden cubes, served over crushed ice and draped in salted coconut milk for a cooling, textural dessert.
$0
10 minsPrep
8 minsCook
138 minsTotal
EasyLevel
Nutrition per serving
203Calories
5.1gProtein
7.3gFat
30.4gCarbs
20.5gSugar
2.2gFiber
211mgSodium
0mgChol
5.5gSat Fat
235mgPotassium
14mgCalcium
1.4mgIron
0mcgVitamin B12
0.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
In a small saucepan, whisk the chickpea gram flour with 50g of the water to form a smooth slurry with no lumps.
2
Bring the remaining 90g water to a simmer in the saucepan, then whisk in the sugar until fully dissolved.
3
Pour in the gram flour slurry while whisking constantly, and cook over low-medium heat for 6-7 minutes until the mixture thickens into a glossy, pudding-like paste that pulls from the sides of the pan.
4
Pour the hot mixture into a shallow tray or small dish and spread it level to about 1.5cm thick.
5
Cool to room temperature, then cover and refrigerate for at least 2 hours until firmly set.
6
Once set, cut the pudding into small irregular cubes or scrape into rough curls with a spoon.
7
Stir the pinch of salt into the chilled coconut milk.
8
Divide the pudding pieces between two small bowls, top each with crushed ice and a generous spoonful of salted coconut milk, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.9 oz140g divided for cooking and syrup water
- 1.4 oz40g used to stand in for split mung bean starch, simmered until thick chickpea gram flour
- 1.2 oz35g dissolved into the cooking liquid sugar white
- 1.8 oz50g chilled, spooned over at serving coconut milk
- 0 oz1g pinch, stirred into coconut milk salt
- 1.1 oz30g crushed, added just before serving ice
