Bubur Kacang Hijau (Mung Bean / Green Bean Porridge)

Ingredients

1 cup mung/green beans

1/2 cup gula Melaka 

1 tsp salt

1 pandan leaves

1 cup coconut milk (80ml instant + water)

4 cups water (adjust accordingly)

(optional: ginger, sago or durian. Can also add cornstarch if you want it a bit thicken)

Directions

• clean the green beans in a pot and fill with water about double the amount of beans
• cook and when it starts to boil, leave it for 5mins
• turn off the fire, cover the pot and leave for 30min
• after 30min, boil again for 10min (beans should soften by this time)
• add in gula melaka, sugar, pandan leave and salt and cook till the sugar dissolve
• mix the coconut milk making sure to keep stirring till boiling
• taste and add white sugar if not sweet enough

Foodnote: I have dried green beans or most commonly known as mung beans still in the packat in my pantry. Decided to try out this "secret" to cook bubur kacang fast without having to soak it overnight or few hours. Fast to cook and good to eat. It took overall about just an hour to cook it. I am so impressed that it works and will definitely make this again or try the same method to cook chickpeas or red bean to make gendang kasturi.