Cherry & Dennis Helper Habitat
Indonesian Sweet Mung Bean Porridge
印尼椰香綠豆粥
Recipe overview
Soak and soften mung beans, perfume them with pandan and ginger, sweeten with palm sugar, then add coconut milk.
01
Ingredients
Main ingredients
- 250 g whole green mung beans
- 1000 ml, plus water for soaking fresh water
- 2 pandan leaves
- 25 g ginger
- 200 ml coconut milk
Sweet seasoning
- 100 g palm sugar
- 1/4 tsp salt
02
Tools
- large bowl
- fine sieve
- knife and board
- measuring jug
- heavy saucepan
- wooden spoon
- tongs
- serving bowls
03
Steps
Step 1
Sort the beans
Spread out 250 g whole green mung beans and remove grit and damaged beans.
Step 2
Rinse the beans
Rinse the mung beans in a fine sieve until the water runs clear.
Step 3
Soak the beans
Cover the beans with plenty of water in a large bowl, cover and soak for 4 hours.
Step 4
Drain
Discard the soaking water and drain the beans in the sieve.
Step 5
Prepare aromatics
Slice the ginger thinly and tie two pandan leaves into a knot.
Step 6
Boil fresh water
Bring 1000 ml fresh water to a boil in a heavy saucepan.
Step 7
Add the beans
Pour the drained mung beans into the boiling water.
Step 8
Add aromatics
Add the knotted pandan and ginger slices, then lower the heat.
Step 9
Simmer until soft
Simmer with the lid slightly ajar for about 40–45 minutes, stirring occasionally, until the beans soften; add a little hot water if needed.
Step 10
Remove aromatics
Lift out the pandan and ginger with tongs.
Step 11
Add sugar and salt
Add 100 g chopped palm sugar and 1/4 tsp salt; stir about 3 minutes until dissolved.
Step 12
Add coconut milk
Pour in 200 ml coconut milk and warm gently for about 2–3 minutes until heated through; do not boil hard. Serve warm in bowls.
Common mistakes
- Adding sugar too early may slow softening; boiling coconut milk hard can give an uneven texture.
Tips
Cook the beans until tender before adding sugar. Keep heat low after adding coconut milk. Contains coconut.
