Bubur Kacang (Mung Bean Soup)

Tested Recipe with Slight Adjustment Adapted from Koh Sai Ngo’s The Best of Penang Street Food

bubur-kacang-mung-bean-soup

Ingredients:

150g mung bean (rinsed)

40g glutinous rice (rinsed)

15g sago (rinsed and soaked)

50g brown sugar

90g sugar

1125ml water

3 pcs pandan leaves (torn into halves and knotted)

150ml coconut milk (mixed with ½ tsp of salt)

Preparation Instructions:

  1. Pour water into a pot. Add mung beans, glutinous rice and pandan leaves, bring to a boil. Switch to low heat and cook until the beans are softened.
  2. Add sago, sugar, brown sugar and coconut milk, bring to a boil.
  3. Dish out and serve hot.
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