Recipe by Cathleen Colbert
Mung beans are one of the most cherished foods in ayurveda, a wholistic system of medicine from India. Mung beans are very nourishing, while being relatively easy to digest. People who are recuperating from illnesses are often recommended a combination of rice and mung beans, because they are very nutritious but not hard to digest. Together with rice, mung beans form a complete protein. Combine with coconut milk, a traditional ingredient used with mung beans, and cocoa, you have a fluffy pudding that tastes like a Mounds bar but packs a real protein punch. Here's a delicious way to get more protein in your diet!
Top Review by fugly
I doubled this in the crockpot (pyrex bowl in water). 8hrs (first 6, only rice and beans)allows for less butter and doesn't dry or burn. Got good feedback from family on this one eventhough one claims not to like coconut.
- 1⁄8 cup short grain brown rice, not instant
- 1⁄2 cup water
- 3 eggs
- 1⁄4 cup honey
- 3 tablespoons butter, melted
- 3 tablespoons cocoa
- 2 tablespoons flour
- 1 teaspoon vanilla
- 1⁄4 teaspoon salt
- 3⁄4 cup buttermilk
- 3⁄4 cup coconut milk
- 1⁄4 cup hulled split mung beans
- 1⁄4 cup coconut (optional)
Directions See How It's Made
- In a saucepan with a tightly fitting lid, combine the rice and water.
- Bring to a boil, cover and reduce heat.
- Simmer for 40 minutes until tender but with a little bite.
- Drain if necessary.
- In a large bowl, beat eggs and honey until light yellow and fluffy.
- Add melted butter, vanilla, cocoa, salt and flour.
- While still mixing, slowly add add buttermilk and coconut milk.
- Put mung beans, cooked rice and coconut (if desired) in a deep ovenproof casserole.
- Pour cocoa mixture over the beans and rice and mix well.
- Bake at 350 degrees for 1 hour.
- Serve warm or cold.