Everyone should have tasted sweet mung bean soup, which is a well-known traditional dessert soup. A while ago, I randomly drank sweet mung bean porridge sold by a vendor on the streets of Penang. It was rich in texture and fragrant! And it’s a time-honored business! I want to share this fabulous taste of Malaysia-style sweet mung bean porridge with everyone.
Generally, mung beans are soaked overnight to allow them to swell and cook better. This time I will share with you a recipe that doesn’t need to require soaking in advance. It is very suitable for people who suddenly want to eat sweet mung bean soup! Of course, if you are used to soaking mung beans overnight, you can still use it. The key is to use the heat-insulating properties of the clay pot. After boiling turn off the heat and close the lid, the mung beans will expand when heated and absorb enough water to expand naturally.
Just leave it for about half an hour, open the lid will see the ‘popped’ mung beans, and the water will be absorbed according to the different quality of mung beans. At this time, just add the amount of water you need and bring it to a boil. If you like more soup, add more water and bring it to a boil then add your favorite sugar and pandan leaves turn off the heat and close the lid for another 30 minutes before enjoying it! If your mung beans are soaked overnight, after the first cooking they will ‘pop’ in a short time. Mung beans soaked overnight have absorbed enough water, so they basically won’t absorb too much water when cooked for the first time. So just add the amount of water you want.
Our method does not require soaking overnight either. Just add water and steam until the time is up. Open the lid, add coconut milk, stir evenly, and then continue to steam until cooked. This method just requires a slightly longer cooking time. If you can’t or don’t like to eat coconut milk, you can steam the glutinous rice by just adding water. If you have glutinous rice with coconut milk added, it is recommended to add it to sweet mung bean porridge when you want to eat it. In this way, if the mung bean porridge is not finished, it can be refrigerated for another 2-3 days. When it is time to eat, it is convenient to heat it separately would be fine.
Sweet mung bean soup with coconut milk is quite common in Malaysia, but the one with glutinous rice is quite rare. This Sweet Mung bean porridge tastes perfect with palm sugar. It tastes rich and delicious. But mung beans are cold and not easy to digest. It is recommended that those with a weak stomach should not eat too much ya!
You might also like our Beancurd Sweet Soup recipe
Nanyang Style Mung Bean Porridge with Glutinous Rice
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- Clay Pot
- 200 g Mung Beans
- 800 g Water 1st time
- 400 g Water 2nd time
- 0.25 tsp Salt
- 100 g Palm Sugar
- 100 g Glutinous Rice
- 50 ml Water
- 50 ml Thick Coconut Milk
- 2 pcs Pandan Leaves
- Wash the mung beans, put them into a pot, add water, and bring to a boil over high heat, then turn to low heat and continue to cook for 15 minutes.
- Turn off the heat and leave it for 30 minutes, using the heat preservation properties of the clay pot to allow the mung beans to slowly absorb the water and then expand.
- After that, open the lid and you will see that the mung beans have ‘popped’. After this, add water and bring it to a boil.
- After boiling turn off the heat, add palm sugar and pandan leaves, and leave it for another 30 minutes to complete the sweet mung bean porridge. Use any type of sugar depending on your taste. Each sugar has a different sweetness and must be adjusted accordingly!
- Wash the glutinous rice, put it into a bowl, add water, put it into a steamer, and steam it over high heat for 15 minutes.
- When the time is up, open the lid, add coconut milk and salt, mix well, then continue to steam over high heat for 15 minutes and it is ready to serve.
- Add the steamed glutinous rice to the sweet mung bean porridge and enjoy together.
1. If you like to drink more soup, add it when adding water for the second time.
2. Mung beans of different qualities will have different water absorption, so the actual amount of water needed to be added depends on the situation.
3. Only add the glutinous rice to sweet mung bean porridge when you want to eat. This makes it easier to refrigerate it separately when it is not finished, and will not cause rancidity so quickly.