Mung Beans in Syrup

As a late-night snack or for breakfast, this sweet porridge is very popular in Fujian. There are two distinct versions of this dish — one using beans with the green skins still on, and the other using hulled beans in a thick sugar syrup. This recipe is for the former version, which is preferred in South-east Asia, having been introduced by the Chaozhou people from Shantou.