Thai desserts do not get more rustic and simple than this. Just three ingredients make up a simple and quick sweet if you are in a hurry. Just remember to soak the beans ahead of time.
- 1 cup skin-on, whole green mung beans
- 5 ¼ cups water
- 1 cup palm sugar
- 1 Place the mung beans into a large container and cover with several inches of cool water; let stand 3 hours to overnight. Drain and rinse before using.
- 2 Combine the beans with 5 1/4 quart water in a large pot over medium heat; cook until the beans are tender, about 30 minutes. Stir the sugar into the mixture; cook and stir until the sugar is completely dissolved. Remove from heat and serve warm.
- Calories 170.3
- Carbohydrate 38.9 g
- Fat 1.3 g
- Protein 2 g
- Sodium 136.7 mg
- Sugar 35.2 g
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