Ingredients:

• 1 cup Mung beans, skinless
• 1 1/2 cup sugar
  3 tablespoons of tapioca flour
• 4 cups of water
• 1/2 teaspoon of vanilla
  
  

Preparations:

• Soak the mung beans overnigh, drain well then steam-cook the mung beans and carefully separate them so the grains are not smashed. When they are cooked, remove from the steam and set aside to cool.
• Cook the sugar, water and stir in tapioca flour in a medium sauce pan over medium heat. Stir constantly to dissolve tapioca flour. When the syrup is clear, add vanilla; carefully fold in the cooked mung beans.  Remove from the heat, serve in individual bowls. The mung beans should float in the syrup. Serve at room temperature.
• Serves 8-10