Mungbean Pudding, 'Tao Suan'
We think Tao Suan came from China, the words certainly sound that way. It's a very simple, healthy sweet dessert that you can make in minutes. Many Asian stores in America prepare this on the premises, and offer Tao Suan in their ready-to-eat section
Method for Mungbean Pudding, 'Tao Suan'
Soak peeled split mungbean in warm water for 3 hours or more. Rinse, then steam over boiling water for 20-30 minutes or until done. We wrapped the mungbean in a cheesecloth and steamed it in a stacked steamer.
Mix 3 3/4 cup 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 water, and stir until dissolves. Add this 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. This is your topping.
Place the mungbean pudding into a small bowl, and top with a tablespoon of coconut cream. Enjoy!