Soak the mung beans in 2 c water for 20 minutes. Drain & place in a large pot. Add 10 c water & cook over medium heat, uncovered, for 15 minutes. Dissolve the arrowroot in 1/4 c hot water & stir into the mung beans. Add the sugar & cook, stirring, for 15 minutes, or until all the water has been absorbed. Remove from the heat. In a small pot, heat the coconut milk with the salt for 5 to 7 minutes or until it begins to boil. Serve the pudding in individual bowls, topped with 1 tb coconut milk. It will keep in the refrigerator for 1 week & may be served either hot or cold. Pojanee Vatanapans "Thai Cookbook" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 27 (4%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 3mg||0 %|
|Potassium 55.8mg||1 %|
|Total Carbohydrate 151.1g||44 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 151g|
|Protein 0.5g||1 %|
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Calories per serving: 612
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