Mung bean porridge

Beans commonly feature in Asian desserts. The Japanese cook adzuki beans until they collapse into a silky paste, and the Chinese use them to thicken soy milk into a wobbly custard. In Malaysia, green mung beans are stewed down in an aromatic broth, which is then augmented with coconut milk. The resulting porridge, bubur kacang hijau, is ambrosial – comforting and decadent.