Interesting recipe; however in Malaysia this dessert dish is taken during the afternoon, and called Bubur Kacang, with only a fraction of the ginger mentioned (only used to dispel wind),no cinnamon and gula Melaka (nippa palm sugar)instead of white or brown sugar.
Spiced Mung Bean Dessert Porridge
(Kacang Ijo)
SERVES 4 – 6
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.
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
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.
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.
Ratings & Reviews (1)
Spiced Mung Bean Dessert Porridge
Reviewed by YUSUFMARTIN on
.
Interesting recipe; however in Malaysia this dessert dish is taken during the afternoon, and called Bubur Kacang, with only a fraction of the ginger mentioned (only used to dispel wind),no cinnamon and gula Melaka (nippa palm sugar)instead of white or brown sugar.
Rating:
