Spiced Mung Bean Dessert Porridge

Name: Spiced Mung Bean Dessert Porridge
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 1 ⁄ 2 cups dried green mung beans; 6 fresh or frozen pandan leaves, tied in knots; 1 (3") piece ginger, peeled and cut lengthwise into 1⁄2" pieces, bruised with the back of a knife; 1 (3") cinnamon stick; 1 cup plus 2 Tbsp. unsweetened coconut milk; 3 ⁄ 4 cup sugar

Serves
serves 4-6

SAVEUR EDITORS

(Kacang Ijo)
This delicious dessert porridge belongs to a family of sweets enriched with coconut milk that are called pengat in Malaysia and kolak in Indonesia. It is often eaten as a midmorning snack.

Ingredients

1 ¹⁄₂ cups dried green mung beans
6 fresh or frozen pandan leaves, tied in knots
1 (3") piece ginger, peeled and cut lengthwise into 1⁄2" pieces, bruised with the back of a knife
1 (3") cinnamon stick
1 cup plus 2 Tbsp. unsweetened coconut milk
³⁄₄ cup sugar

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Instructions

Step 1

Put the beans, pandan leaves, ginger, cinnamon, and 6 cups water into a medium pot. Bring to a boil over medium-high heat and skim off and discard any foam that rises to the surface. Reduce heat to medium-low and simmer, partially covered, until the beans are tender, about 1 hour.

Step 2

Stir 1 cup coconut milk and sugar into the beans and cook for 5 minutes more. Remove and discard the pandan leaves, ginger, and cinnamon. Ladle the soup into bowls and let cool slightly. Drizzle with remaining coconut milk and serve warm.