Pressure Cooker Vietnamese Mung Bean Pudding

🧂 Ingredients

• 2/3 cup split mung bean
• 1/4 cup sticky rice
• 4 1/2 cups water
• pinch of salt
• 1/4 cup sugar
• coconut milk

  (to serve, optional)
• 1 teaspoon cornstarch, tapioca starch or kudzu root starch
• 1 tablespoon water

Instructions

• 1 Wash split mung bean and sticky rice. Drain and add to the pressure cooker. Also
  add 4 1/2 cups of water and a pinch of salt. Cook on high pressure for 2
  minutes.
• 2 Let the pressure cooker depressurize naturally for 5-7 minutes, and then quick
  release the remaining pressure. Turn on Sauté mode.
• 3 Mix starch with water to create the starch slurry. Slowly add it the the mung
  bean pudding while stirring to thicken it to your liking. Use only as much as
  you need, and the pudding will also continue to thicken while cooling.
• 4 Stir in sugar, use more or less to your liking. Transfer the mung bean pudding
  to serving bowls, drizzle some coconut milk on top if desired and serve.

Nutrition Info