Sweet Mung Bean with Coconut Cream (Che Tao Xon)

1 1/2 cup water
1/2 cup plus 2 TBSP sugar
7 TBSP Tapioca flour
7 TBSP water
1 cup of cook mung bean ***
1/2 tsp vanilla
1/2 tsp Amyl Acetate
a bit of salt


Put 1 cup of water in pot to boil, add sugar mix well

In a small bowl add tapioca flour and water mix well add to water/sugar mixture stir until water come to a boil again, add mung bean mix well add vanilla and

*** dry mung bean wash well so all the yellow coloring comes off
put in pot fill with water (a little bit over mung bean), a bit of salt
until cooked (the best way is to steam the mung bean since the mung bean will
hold it shape and crunch)


Coconut Cream

1 can of coconut cream
2 tsp sugar
1/2 tsp salt
1 tsp tapioca flour or rice flour

Mix all ingredients together, cook in small pan - mix well while cooking until it come to a boil .