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

Steps

1. 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. 2

   Let the pressure cooker depressurize naturally for 5-7 minutes, and then quick release the remaining pressure. Turn on Sauté mode.

3. 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. 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.