Sweet Mung Bean Pudding with Coconut Cream and Toasted Sesame

Rinse the dried split mung beans thoroughly under cold water until the water runs clear. Place the rinsed mung beans in a medium saucepan with 4 cups of water.

Bring the water to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the mung beans are tender and have absorbed most of the water. Stir occasionally to prevent sticking.

Once the mung beans are tender, add 1 cup of the full-fat coconut milk, palm sugar, and salt to the saucepan. Stir well to combine and dissolve the sugar.

Continue to simmer over low heat for 5-7 minutes, stirring frequently, until the pudding thickens slightly to your desired consistency. It should be creamy but not overly thick.

Pour the remaining 1/2 cup of full-fat coconut milk into a small saucepan. Heat over low heat for 2-3 minutes, stirring constantly, until it is warm and slightly thinned. Do not boil.

Ladle the warm mung bean pudding into individual serving bowls. Drizzle each serving with the warm coconut cream and sprinkle generously with toasted white sesame seeds before serving.