Ingredients

• 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

Instructions

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.