Pressure Cooker Vietnamese Mung Bean Pudding

Ingredienser

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)

For the starch slurry:

1 teaspoon cornstarch, tapioca starch or kudzu root starch

1 tablespoon water

Vejledning

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.

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

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.

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.

Notater

You can scale down the recipe by half to cook a smaller batch. It will work fine.

You can add some knotted pandan leaves to the pressure cooker before pressure cooking to enhance the flavors. Remove the leaves once pressure cooking is over. Alternatively, you can add a drop of vanilla extract to the sweet soup after pressure cooking is finished.

Cooking time may vary very slightly depending on your specific pressure cooker. After pressure cooking is over, if you taste and find that the mung beans and sticky rice are not as soft as you want, you can cook the sweet soup for a few more minutes with Sauté mode. Or you can leave the soup in the pressure cooker with Keep Warm mode until it is soft to your liking. Then add thickener and sugar to taste. After that, transfer the pudding to either serving bowls or food containers immediately to stop the cooking process.