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.
Using a pair of tongs, hold the ginger over a low flame until charred. If you don’t have a gas hob, you can skip this step, but it does give the ginger a more mellow, complex flavour.
Place the ginger, mung beans, sugar, salt, pandan and 4 cups (
Stir in the coconut milk and bring back up to a simmer, then take it off the heat and serve. The porridge can also be kept in the fridge for 2–3 days and eaten cold.
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