Good afternoon, friends...it's nice to greet you again and share stories with you. Today I want to share a little of my experience in preparing a meal for my family...I made mung bean porridge. This dish is very popular among Indonesians, even though it's been around for a long time, but it never seems to run out of fans. From children, teenagers, adults, and the elderly, everyone loves this mung bean porridge.
In Indonesia,there are various ways to serve and cook mung bean porridge,some using black glutinous rice,others serving it with coconut pandan syrup...Mung bean porridge has a savory flavor from coconut milk,the fragrant aroma of pandan leaves and the sweetness of brown sugar making mung bean porridge even more delicious. This porridge is usually sold during Ramadhan celebrations and is a warm and delicious appetizer..
This time I made homemade mung bean porridge using a little coconut milk because I'm reducing my consumption of thick coconut milk.Although it takes quite a long time, it's really fun to cook mung bean porridge for my family.
Let's get straight to it:
200 grams of mung beans 160 grams of brown sugar / palm sugar 2 pandan leaves (if you don't have pandan leaves,you can substitute vanilla.) A pinch of salt 65 ml of instant coconut milk (for a more complete flavor,use real coconut milk,which is thicker and more concentrated). 700-800 ml of water A thumb of crushed ginger
How to make mung bean porridge
*Boil the mung beans that have been soaked overnight.This soaking process ensures the mung beans soften quickly and don't take a long time to cook..While boiling,add 2 pandan leaves and the crushed ginger.Then,cook for 20 minutes. You can use the 5.30.7 cooking technique to ensure the mung beans are perfectly cooked.Boil the mung beans for 5 minutes,then turn off the stove and let them sit covered for 30 minutes,then cook for another 7 minutes with the pan covered.
*Add brown sugar and a pinch of salt to add a savory taste,cook until the sugar dissolves for 7 minutes...
*Finally,add the instant coconut milk and cook until done.If you're using real coconut milk,you can substitute the water for real coconut milk and start adding the coconut milk after boiling the mung beans or before adding the brown sugar..
*The mung bean porridge is ready...
You can enjoy mung bean porridge while it is warm or you can add ice cubes.If using ice, add cocopandan syrup and slices of white bread.Although it takes a while to make,it's well worth the authentic,warming taste.. I hope you're interested in trying my mung bean porridge receipe.Thank you for your support,and may you always be blessed.See you on my next blog..