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

ADVERTISEMENTAD

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.

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.
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.