This is a common sweet dessert among the Malays, not to mention the easiest to make too. This is one of the comfort food I grew up with. Recently I cooked this because I wanted something sweet, simple and soupy instead of baking or steaming. It’s great for Iftar (breaking fast), quite filling and easy to digest too.
Besides being a rich source of nutrients and proteins, Mung beans are also known to clear toxins from your body too. I recalled watching a Korean period drama where the poisoned person is treated with mung bean soup. I know it’s just TV but I bet there’s some truth in it and when I looked it up, it’s true!
Below are the ingredients you will need:
- 1 cup or 250 gram of kacang hijau or mung beans
- 2 cups of gula melaka or palm sugar
- 2-3 pieces of pandan or screwpine leaves, tied to a knot
- 1 litre of water
- 1 cup of coconut milk
For making the dough:
- 1 cup of glutinous rice
- 1 cup of plain flour
- A pinch of salt
- 3/4 cup of water
Making the dough (Optional)
- Mix the flours and salt together. Then add the water a little at a time and mix into a firm dough.
- Roll the dough and cut to bite sizes. Set aside.
Making the porridge
- Remove any dirt from the beans and wash till the water is clear.
- Add the mung beans and pandan leaves into a pot of boiling water and boil till it is half-cooked. Stir occasionally.
- Next add the palm sugar and stir again till all the sugar dissolved. Next add in the bite-sized dough. Once the dough floats to the surface it indicates that it is cooked.
- When the mung beans are almost cooked, sugar are dissolved and the dough are cooked, add the coconut milk and stir until it is well combined.
- Let it simmer for several minutes. Remove and serve warm.