Recipe by WaterMelon
A perfect dessert for an Oriental meal. Sometimes i just drink it as a snack. Very fragrant due to the coconut milk. I've even poured it into a popsicle mold and ended up with a sweet bean popsicle! Refreshing and low in fat (without the coconut, anyway *grin*)!
Top Review by Romi224
This is the kind of recipe that you can play around with to get the taste to your liking. The recipe says to simmer mung beans for a total of 30 mins. I found that I had to boil them at a higher temperature much longer to get them soft. Also, I used vanilla instead of pandan leaves. I boiled the beans together with the sugar and vanilla. When serving I put a small portion of beans in a bowl, barely coating them with water and added about a tablespoon of the coconut milk. Then I added a little more sugar, tasting as I went along to get the sweetness right. With a little tweaking this recipe came out great. Next time I will try the pandan leaves or tamarind paste to get a more exotic flavor. The recipe says to serve the soup hot, but I\'ve tried it both ways and I prefer it cold. If you prefer oriental-style desserts, which are less sweet with more subtle flavor, then you will love this recipe.
- 1 cup dried mung beans
- 1 tablespoon dried coconut milk powder or 1⁄4 cup coconut milk
- 4 -5 cups water (about)
- 1⁄4 cup white sugar (about)
- 3 -4 pandan leaves (optional)
Directions See How It's Made
- Wash the beans, drain.
- Put beans in saucepan with lid, cover with water.
- Cover with lid, simmer for about 15 minutes over low heat.
- Add pandan leaves (tie them into a knot for easy removal later), continue to simmer for another 15 minutes.
- After the beans are very soft and some are split, turn off heat and remove leaves Add sugar (do taste before adding too much).
- Just before serving, add the coconut milk.
- Serve hot.