If using whole mung beans with skins, soak them until they expand and the skins soften and loosen. Rub the beans with your hands to remove the skins, then rinse and discard the skins. For a quick version, use split mung beans without skins. Some people think split mung beans are less fragrant, but I find that organic split mung beans taste great.

Traditionally, after cooking the beans, you would mash them with a large spoon or chopsticks until smooth, then strain for an even finer texture. Now it's much easier: pour the cooked beans and their liquid into a blender and blend until smooth. Or, transfer to another pot and use an immersion blender directly in the pot. Blend to your preferred texture—I like it a little chunky, not completely smooth.

After blending, add brown sugar. I use 3 pieces of palm sugar for a chilled version. If you prefer it hot, use less sugar. Brown sugar or palm sugar gives the pudding a rich golden color. Simmer for another 10 minutes, stirring, until the sugar dissolves and the pudding thickens slightly. The longer you simmer, the deeper the color.

Our Kitchen Gods' offering tray on the 23rd day of the last lunar month.

When serving, add crushed ice and sprinkle with roasted, shelled peanuts (not crushed). For extra richness, drizzle with coconut milk if you like.