Mung Bean Dessert Soup
A light and refreshing traditional Indonesian dessert (bubur kacang hijau) made with mung beans and coconut milk.
Ingredients
1cup whole dried mung beans 750 ml coconut milk Sugar to taste (the darker the better), perhaps 2-3 tbsp 1 inch piece fresh ginger 1 tsp ground cinnamon ½ tsp salt Options
There are an awful lot of different types of coconut milk available these days. This recipe requires the milk, not cream or water. You can use the powdered variety, made up according to the instructions, or the tinned or fresh kind. They all turn out well. In Indonesia this dish is given a lovely spicy flavour by using "gula jawa", a soft, dark brown or red, moist and crumbly raw palm sugar. If you can't get this, a dark brown muscovado sugar would work well and give a nice flavour. |
Method
Place all the ingredients in a saucepan and bring to the boil. Simmer, uncovered, until the beans are thoroughly soft and just beginning to disintegrate (about 30 - 45 minutes). The texture should a thin, slightly creamy soup with soft beans floating in it. Serve in soup bowls, either hot or chilled. |
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