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