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
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.
Dessert Recipes |
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.