MUNG BEAN TAPIOCA DESSERT
- 1/3 cup Wel-Pac Mung Beans, washed and drained
- 1/2 cup sugar
- 1/2 cup pearl tapioca ball
- 1 large sweet potatoe
- 1 can (13.5oz) Dynasty or Imperial Dragon Coconut Milk
Cover mung beans with 2 cups water, let stand 8 hours or overnight. Rinse with cold water and drain well. Peel sweet potatoes and dice to 1/2 inch cube.In a medium pot, cook mung beans and sweet potato with 1 quart of water, bring to a boil over high heat, cook 20 minutes, stir occasionally to prevent burning. Remove from heat, cover with lid and let stand for 20 minutes more until both beans and sweet potatoes are soft and tender. Drain well and sit aside.In another pot, cook pearl tapioca ball for 10 minutes over high heat, turn off heat with lid on and let stand for another 10 minutes or until tapioca are translucent. Drain well and set aside. Combine 1 cup of water, coconut milk, sugar and tapioca pearl with mung bean and sweet potatoes, cook and stir for 3 minutes until it boils.
Makes 7 servings, 1 cup each.
Per serving: 204calories, 3.5g protein, 3.5g fat, 39g carbohydrate, 37mg sodium, 0mg cholesterol.