Absolutely simple and delicious on a cold winter’s night and it all came about because I had leftover coconut cream in the fridge to use up. :) Happy February!
1 cup mung beans, rinsed
4 cups water
2 pandan leaves, rinsed, raked, and knotted (optional)
1 cup unsweetened coconut cream*
Gula Jawa/coconut sugar to taste (I use about 1/2 to 3/4 cup shaved coconut sugar)
*You can substitute unsweetened coconut milk.
Combine mung beans, water, and pandan leaves (if using) in a medium pot and bring to a boil over high heat. Then, lower heat to medium-low and simmer until beans start to split open (about 20 to 25 minutes). Add coconut cream and sugar, continue to cook for another minute or two, stirring to make sure sugar is completely dissolved. Serve hot/warm or cold.
