Ingredients
Equipment
soup pot with lid
Cooking Instructions
- Rinse the mung beans thoroughly under cold water.
- Place the mung beans, water, ginger, and pandan leaf, if using, in a large saucepan
- Bring to a boil over medium-high heat.
- Reduce heat and simmer for 35-40 minutes until the mung beans are soft and beginning to break apart.
- Stir in the palm sugar and granulated sugar until dissolved.
- Pour in the coconut milk.
- Add the salt and stir gently.
- Simmer for another 5-10 minutes, stirring occasionally.
- Remove the pandan leaf and ginger before serving.
- Serve warm or chilled.
Nutrition
Notes
• Use whole dried green mung beans for the texture described here. Split, hulled mung beans cook differently.
• Check the beans before adding the sugars. They should be soft enough to mash easily, with some beginning to break apart.
• If the liquid reduces too much before the beans soften, add a little water as needed and continue simmering.
• Chopping palm sugar into small pieces helps it dissolve. Brown sugar is the listed alternative, but it gives a different flavor.
• Keep the heat gentle after adding coconut milk and stir occasionally to prevent the porridge from catching on the bottom.
• Pandan is optional; omitting it changes the aroma. Remove the leaf and ginger slices before serving, and loosen the porridge with a little water if it becomes thicker than you prefer.