← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 200 g Whole green mung beans (monggo), rinsed and soaked for 2 hours
• 1.5 l Water
• 3 Pandan leaves, knotted
• 3 slices Ginger (optional)
• 120 g gula melaka (palm sugar), chopped
• 2 tbsp Sugar, to taste
• 40 g small sago pearls (optional)
• 250 ml Coconut milk
• ¼ tsp Salt

Method

1. Drain the soaked beans and put them in a pot with the water, pandan and ginger (if using). Bring to the boil, then simmer partly covered for 40–45 min, stirring now and then, until the beans burst and turn soft.
2. Add the palm sugar and sugar and simmer for 5 min until dissolved. Add the sago (if using) and cook for 8–10 min, stirring, until the pearls turn clear.
3. Stir the salt into the coconut milk. Pour most of it into the pot and heat gently for 2 min without boiling.
4. Remove the pandan and ginger. Serve warm in bowls with a swirl of the remaining coconut milk; it thickens as it cools, so loosen leftovers with water.

Tips

• No time to soak? Simmer the beans a little longer, topping up with hot water.
• Delicious with a slice of bread or a piece of fried dough dunked in it, as the stalls serve it.

Sources

Written in our own words after cross-checking these recipes:

Daily Cooking Quest Singaporean Malaysian Recipes