01
PreparationWash 250 grams of mung beans thoroughly to remove dust.
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Watch out
Mung beans must be washed thoroughly as they are often dusty.
Ingredients:mung beans (250 g)
Tools:bowl
0:00 / 7:31
Best Mung Bean Porridge with Grilled Ginger and Coconut Milk
groups6 servingsspeedEasycountertopsPrep: 720 minsskilletCook: 40 minsscheduleTotal: 760 minsoutdoor_grillBoiled
Recipe details are AI-generated from the video and may contain errors — for reference only.
skilletInstruction
10 Steps Total
schedulePrepare in advance
- circleMung beans need to be soaked overnight (12 hours) in advance12h
00:00:04
02
Waiting TimePour plenty of water over the mung beans in a bowl, and soak for 12 hours or overnight until the beans expand nicely so they cook tender quickly.
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Watch out
Use plenty of water because mung beans will expand and absorb a lot of water.
Ingredients:mung beanswater
Tools:bowl
03
PreparationSlice 150 grams of palm sugar thinly so it dissolves easily when cooked.
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Watch out
Palm sugar must be sliced thinly so it dissolves quickly and doesn't clump at the bottom of the pan.
Ingredients:palm sugar (150 g)
Tools:knifecutting board
04
Active CookingwarningStay safe
Use a fork or tongs when grilling ginger over an open flame to avoid hand burns.
Grill 5 cm of whole ginger (unpeeled) directly over the stove flame until the skin is charred and fragrant, then peel off the charred parts and wash clean.
local_fire_departmentmedium heat, about 2 minuteslightbulb
Watch out
Do not peel the ginger before grilling so the charred skin gives a distinct aroma.
Ingredients:ginger (5 cm)
Tools:forkknife
05
Active CookingPut 250 grams of mung beans into a pot, pour in 1700 ml of water, add the bruised grilled ginger, knot 3 pieces of pandan leaves and add them, and add 1 teaspoon of salt. Stir well, cover the pot, and boil until bubbling.
local_fire_departmentmedium heat until boiling, about 10 minuteslightbulb
Watch out
Make sure there is enough water so the mung beans can expand fully without burning at the bottom.
Ingredients:mung beanswater (1700 ml)gingerpandan leaves (3 piece)Salt (1 tsp)
Tools:potmortar and pestlespoon
06
Active CookingAdd the sliced 150 grams of palm sugar and 5 tablespoons of granulated sugar into the boiling mung bean broth, stir well. Add a little more salt to taste, then continue boiling over medium heat until the mung beans split open and become completely tender.
local_fire_departmentmedium heat, about 20 minuteslightbulb
Watch out
Palm sugar must be stirred until completely dissolved to prevent it from settling and burning at the bottom of the pot.
Ingredients:palm sugargranulated sugar (5 tbsp)Salt (0.5 tsp)
Tools:potladle
07
PreparationMix 4 tablespoons of glutinous rice flour with 150 ml of water in a small bowl, stir well until dissolved without lumps.
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Watch out
The rice flour mixture must be stirred until completely smooth and lump-free.
Ingredients:glutinous rice flour (4 tbsp)water (150 ml)
Tools:bowlspoon
08
Active CookingPour the sticky rice flour mixture into the mung bean porridge pot while stirring continuously until it thickens and bubbles, then turn off the heat and set aside.
local_fire_departmentmedium heat, about 3 minuteslightbulb
Watch out
The rice flour mixture must be poured while stirring continuously to prevent clumping at the bottom.
Ingredients:glutinous rice flourwater
Tools:potladle
09
Active CookingPrepare another pot, add 1 liter of fresh coconut milk, 1 teaspoon of salt, and 2 knotted pandan leaves. Turn on the heat, stir continuously until boiling. Add the thickening mixture (1 tablespoon of glutinous rice flour mixed with 3 tablespoons of water), stir constantly until the coconut milk thickens and bubbles, then turn off the heat.
local_fire_departmentmedium heat until boiling, about 8 minuteslightbulb
Watch out
Coconut milk must be stirred constantly while cooking to prevent it from curdling.
Ingredients:Coconut milk (1 l)Salt (1 tsp)pandan leaves (2 piece)glutinous rice flour (1 tbsp)water (45 ml)
Tools:wooden spatulapotbowl
10
Active CookingTransfer the mung bean porridge into a serving bowl, pour coconut milk sauce over it, and garnish with a small piece of pandan leaf. Ready to serve warm or cold.
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Watch out
Pour coconut milk in moderation so the savory and sweet flavors remain balanced.
Ingredients:mung beansCoconut milkpandan leaves
Tools:bowlladle
groceryAll Ingredients
mung beans250 g
palm sugar150 g
granulated sugar5 tbsp
ginger5 cm
water2000 ml
pandan leaves5 piece
Salt2.5 tsp
glutinous rice flour5 tbsp
Coconut milk1 l
blenderAll Tools Needed
bowlknifecutting boardforkpotmortar and pestlespoonladlewooden spatula
