| 1. |
Combine Tonson mung bean starch, jasmine-floated water and sugar together, mix until the sugar dissolves. |
| 2. |
Bring the mixture to medium heat, add in diced taro. |
| 3. |
Stir periodically to protect the mixture sticking to the pan and until everything is cooked, clear and thick enough. |
| 4. |
Remove the mixture from the stove and pour about ¾ of the container into molds or pandan leave cups. |
|
Directions Coconut Topping |
| 1. |
Mix the mung bean starch, coconut milk and salt together thoroughly. |
| 2. |
Bring the mixture to medium heat and stir periodically to protect the mixture sticking to the pan and until everything is cooked clear and thicken. |
| 3. |
Remove from heat and pour on top of pudding. |
