Cha Houy Teuk

Prepare the Mung Beans

Rinse the mung beans under cold water.

In a medium saucepan, combine the mung beans and 4 cups of water.

Bring to a boil, then reduce the heat and simmer for about 30-40 minutes, or until the beans are soft and broken down.

Make the Dessert Base

Once the mung beans are cooked and softened, use a blender or food processor to puree the beans until smooth.

Return the bean puree to the saucepan.

Stir in the coconut milk, sugar, and salt.

Heat the mixture over medium heat, stirring frequently.

Thicken the Dessert

In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.

Gradually stir the cornstarch slurry into the mung bean and coconut milk mixture.

Continue to cook and stir until the mixture thickens to a pudding-like consistency.

Cool and Serve

Pour the dessert into serving bowls or cups.

Let it cool to room temperature, then refrigerate for at least 1-2 hours to chill and set.

Garnish (optional)

Before serving, garnish with sesame seeds, shredded coconut, or sliced fruits if desired.