Creamy Sweet Split Mung Bean Porridge Recipe
Creamy Sweet Split Mung Bean Porridge is a comforting and nostalgic Asian breakfast dish featuring tender split mung beans simmered with pandan leaves, sweetened with sugar, and thickened with tapioca starch. Finished with a rich, warm coconut milk infusion, this porridge offers a perfect balance of sweetness, creaminess, and subtle aromatic flavors, making it a delightful daily treat.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 bowls
- Category: Breakfast
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
For the Porridge
- 1 cup Split mung beans, rinsed and soaked
- 5 cups Water, for cooking and mixing
- 2 leaves Pandan leaves, knotted
- 1 cup Granulated sugar, adjust to taste
For Thickening
- 2 tablespoons Tapioca starch, for smooth consistency
For Coconut Mixture
- 1 can (about 400 ml) Coconut milk, to bring richness
- 1 pinch Salt, enhances flavors
- 2 leaves Additional pandan leaves, for coconut milk infusion
- 1 tablespoon Tapioca starch, mixed with water
- 1 cup Water, for thickening
Instructions
- Soak Beans: Rinse the split mung beans thoroughly under cold water, then soak them in water for at least 2 hours to soften and reduce cooking time.
- Cook Mung Beans: In a pot, combine the soaked mung beans, 5 cups of water, and the knotted pandan leaves. Bring the mixture to a boil, then reduce heat to a simmer. Cook for about 30 minutes until the beans become soft and tender.
- Prepare Sugar Mixture: In a separate bowl, mix the granulated sugar and 2 tablespoons of tapioca starch with some water until completely smooth and no lumps remain.
- Thicken Porridge: Stir the sugar and starch mixture into the pot with the cooked mung beans. Continue cooking over medium heat for a few more minutes, stirring constantly until the porridge thickens to your desired consistency.
- Make Coconut Mixture: In a separate saucepan, combine the coconut milk, a pinch of salt, knotted pandan leaves, and the tapioca starch mixed with 1 cup water. Heat gently over low heat, stirring continuously until the mixture is warm and slightly thickened. Be careful not to let it boil.
- Serve: Remove pandan leaves from both mixtures. Ladle the sweet mung bean porridge into bowls and top with the warm, infused coconut milk mixture. Serve immediately for the best flavor and texture.
Notes
- Optional: Drizzle with extra coconut milk before serving for added creaminess and indulgence.
- Adjust the sugar quantity to your preferred sweetness level.
- Ensure the coconut milk mixture does not boil to prevent curdling.
- For a smoother texture, you may blend the cooked mung beans before adding the sugar-starch mixture.
- Soaking mung beans longer (up to 4 hours) can further reduce cooking time.
