Categories: Desserts, Thai, Vegetarian 
      Yield: 4 servings 
  
  1 1/2 c  Yellow mung beans 
      2 tb Arrowroot 
      1 c  Sugar 
    1/4 c  Coconut milk 
    1/4 ts Salt 
  
  Soak the mung beans in 2 c water for 20 minutes.  Drain & place in a 
  large pot.  Add 10 c water & cook over medium heat, uncovered, for 15 
  minutes. 
  Dissolve the arrowroot in 1/4 c hot water & stir into the mung beans. 
  Add the sugar & 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 tb coconut milk.  It will keep in the 
  refrigerator for 1 week & may be served either hot or cold.