Yellow Mung Bean Pudding

Soak the mung beans in 2 cups water for 20 minutes.

Drain and place in a large pot. Add 10 cups water and cook over medium heat uncovered for 15 minutes.

Dissolve the arrowroot in 1/4 cup hot water and stir into the mung beans. Add the sugar and cook, stirring, for 15 minutes or until all the water has been absorbed. Remove from the heat.

In a small pot, heat the coconut milk with the salt for 5 to 7 minutes or until it begins to boil.

Serve the pudding in individual bowls, topped with 1 tablespoon coconut milk. It will keep in the refrigerator for 1 week and may be served either hot or cold.