Vietnamese Mung Bean Pudding with Coconut Milk (Chè Đậu Xanh)

Drain the soaked mung beans and place them in a medium saucepan with 4 cups of fresh water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the mung beans are very tender and easily mashable.

Once tender, mash the mung beans directly in the saucepan with a potato masher or the back of a spoon until mostly smooth, leaving some texture if desired.

Stir in the granulated sugar and salt into the mashed mung beans. Continue to cook over low heat for 5 minutes, stirring occasionally, until the sugar has fully dissolved.

Pour in the full-fat coconut milk and bring the mixture to a gentle simmer over medium-low heat. Do not boil.

Gradually stir in the tapioca starch slurry. Cook for 3-5 minutes, stirring constantly, until the pudding thickens to your desired consistency.

Remove from heat and let cool slightly. The pudding will thicken further as it cools.

Serve the Chè Đậu Xanh warm or chilled, garnished with toasted sesame seeds.