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Mung Bean Pudding   Veg  HT  CD  DP  Malaysian  70mins plus soaking

Malaysian Name: bubur kacang

Serves 4-6     Hot Cold Vegetarian Vegan Dessert Gluten Wheat Dairy Free Eggless Malaysia South East Asia Asian

200g/7oz Dried Mung Beans, cleaned
1.5L/50fl.oz. Water
2 pieces Pandan leaves (screwpine)
4 tbsp Coconut Cream
1/4 teasp Salt
125g/-5oz Block Palm Sugar, roughly chopped
3 tbsp Granulated Sugar


1. Place the mung beans in a large saucepan, cover with the water, and leave to soak for at least 30 minutes.

2. Score the pandan leaves with a fork, tie each into a knot and place in the pan containing the mung beans. Bring to a boil then reduce heat, cover and simmer for about 50 minutes or until beans are soft.

3. Remove the pandan leaves from the pan, add the coconut cream, salt, palm sugar and granulated sugar to taste and continue to cook gently over low heat, stirring frequently until sugar has dissolved.

Serve hot or cold.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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