Nanyang Style Mung Bean Porridge with Glutinous Rice
Sweet mung bean soup with coconut milk is quite common in Malaysia, but the one with glutinous rice is quite rare. It tastes rich and delicious.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Mung Beans
- 800 g Water (1st time)
- 400 g Water (2nd time)
- 0.25 tsp Salt
- 100 g Palm Sugar
- 100 g Glutinous Rice
- 50 ml Water
- 50 ml Thick Coconut Milk
- 2 pcs Pandan Leaves
Instructions
- 1
Wash the mung beans, put them into a pot, add water, and bring to a boil over high heat, then turn to low heat and continue to cook for 15 minutes.
- 2
Turn off the heat and leave it for 30 minutes, using the heat preservation properties of the clay pot to allow the mung beans to slowly absorb the water and then expand.
- 3
After that, open the lid and you will see that the mung beans have 'popped'. After this, add water and bring it to a boil.
- 4
After boiling turn off the heat, add palm sugar and pandan leaves, and leave it for another 30 minutes to complete the sweet mung bean porridge. Use any type of sugar depending on your taste. Each sugar has a different sweetness and must be adjusted accordingly!
- 5
Wash the glutinous rice, put it into a bowl, add water, put it into a steamer, and steam it over high heat for 15 minutes.
- 6
When the time is up, open the lid, add coconut milk and salt, mix well, then continue to steam over high heat for 15 minutes and it is ready to serve.
- 7
Add the steamed glutinous rice to the sweet mung bean porridge and enjoy together.