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Coconut Mung Bean Porridge

Southeast Asian · 45 min · Easy · 4 bowls

Coconut Mung Bean Porridge

Split mung beans simmered soft, then finished with coconut milk and a little sugar until the whole pot turns creamy. A sweet, gentle breakfast eaten across Southeast Asia, warm or at room temperature.

~430 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freesoy-free
Plan it:

Method

  1. 1

    Simmer the beans

    ⏱ 30 min

    Rinse the mung beans, tip them into a pot with the water and bring to a boil. Skim off any foam, then turn the heat down and simmer, partly covered, until the beans are completely soft and starting to fall apart.

  2. 2

    Add the coconut milk

    Pour in the coconut milk and add the sugar, the ginger if you are using it, and a good pinch of salt. Stir well.

  3. 3

    Cook it creamy

    ⏱ 10 min

    Simmer gently, stirring often so the bottom does not catch, until the porridge thickens and turns creamy.

  4. 4

    Serve

    Serve warm or at room temperature. It thickens as it stands, so loosen it with a splash of water or more coconut milk.

Notes

Split, skinned mung beans cook far faster than whole green ones and break down into the creaminess this depends on. The pinch of salt is not optional: without it the sweetness is flat.

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