1 cup dried mung beans
6 cups water
1 can condensed coconut milk
3/4 cup turbinado sugar or honey
1 cup green tea
freshly grated ginger (to taste – start with 2 teaspoons)
Bring water to boil, and add mung beans and ginger. Simmer partially covered for 20 minutes, then begin to check beans to see if they are done. If additional ginger is needed, add it in now.
Take pot off heat. Add sugar or honey, gently stirring so as to not mash beans together. Pour in tea, then coconut milk. Stir to achieve a homogenous texture.
Cool in refrigerator.
Serve in ice cream bowls or martini glasses, with either coconut shavings or lime wedges.
Tuesday, July 7, 2009