Bubur Kacang (Mung Bean Soup)

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



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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