Steamed Coconut Tapioca Pudding with Mung Beans

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A traditional Vietnamese dessert combining chewy tapioca pearls and creamy coconut milk, layered with sweet mung beans for a delightful texture contrast. This Vietnamese recipe, ready in about 60 minutes, pairs small tapioca pearls, water, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 4 Vietnamese cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1/2 cup split yellow mung beans and soak in water for 1 hour. Drain and steam mung beans over boiling water for 20 minutes until soft, then mash lightly and set aside.
  2. Step 2: In a medium saucepan, bring 4 cups water to a boil. Add 1 cup small tapioca pearls and stir frequently to prevent sticking. Simmer for 15 minutes until pearls turn translucent, then remove from heat and let sit covered for 15 minutes.
  3. Step 3: In another saucepan, combine 2 cups coconut milk, 1/2 cup sugar, and 1/4 tsp salt. Heat gently over medium heat, stirring until sugar dissolves.
  4. Step 4: Drain tapioca pearls if excess water remains and mix them into the warm coconut milk mixture along with 2 pandan leaves for fragrance. Simmer gently for 5 minutes until thickened.
  5. Step 5: Remove pandan leaves. Spoon half the tapioca pudding into serving bowls, add a layer of mashed mung beans, then top with remaining tapioca pudding.
  6. Step 6: Chill for 1 hour or serve warm as a creamy, sweet Vietnamese dessert.

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