Sweet Split Mung Bean Porridge

Sweet Split Mung Bean Porridge with coconut milk is an easy-to-make dessert or snack. The porridge is thick, creamy, slightly sweetened, and infused with a delightful pandan aroma. Plus, it’s gluten-free, dairy-free, and vegan!

This sweet split mung bean porridge is eaten in many Southeast Asian countries. There are many variations of this dessert, depending on which country you have it in.

In Indonesia, this dessert is not as popular as mung bean soup and only some regions have it. Unlike mung bean soup which is sweetened with palm sugar, this sweet split mung bean porridge uses white sugar to sweeten. It is also mixed with tapioca starch to make it thick and sticky.

This sweet split mung bean porridge is thick, creamy, slightly sweetened, and infused with a nice pandan aroma. Serve with slightly salted coconut milk to balance the sweetness. It is perfect for breakfast or as a snack. Plus, it contains a good amount of protein from the mung beans.

Components

This humble dessert consists of 2 components:

• Sweet mung bean porridge – Boiled split mung beans, infused with pandan leaves, sweetened with white sugar, and thickened with starch.
• Savory coconut milk –Slightly salty coconut milk to balance the sweetness of the porridge.

Ingredients You Need

Split Mung Bean Porridge

• Split mung beans – Split mung beans are mung beans that have been split and hulled. So you no longer see the green skin and the beans are split in half. This makes the beans cook much faster and does not require a long soaking time compared to regular whole beans.
• Pandan leaves – Add great aroma and flavor to the dessert. Unless you really can’t find them, don’t skip this ingredient.
• Granulated sugar – To sweeten.
• Tapioca starch – To thicken the porridge. You can also use potato starch or cornstarch instead of tapioca.

Coconut Milk

• Coconut milk – You can use either fresh, canned, or carton coconut milk.
• Pandan leaves – Add great aroma and flavor to the dessert.
• Tapioca starch – To thicken the coconut milk.

How to Make

1. Soak the split mung beans for 1 hour to shorten the cooking time. Drain the water and rinse a few times with clean water.
2. Add the split mung beans, water, and pandan leaves into a big pot. Heat on medium heat and bring to a boil. Simmer for 10-15 minutes until the mung beans are tender.
3. Add granulated sugar to sweeten. Taste and adjust the sweetness. Add tapioca slurry slowly while mixing constantly. Once the porridge has thickened, turn off the heat. Set aside.
4. Add coconut milk, pandan leaves, and salt to a small saucepan. Heat on low heat and stir constantly. When the coconut milk begins to simmer, add tapioca slurry. Once the coconut milk has thickened, turn off the heat. 
5. Right before serving, ladle the sweet split mung bean porridge into serving bowls. Top with a little bit of coconut milk.
6. Mix the porridge and coconut milk before eating.

Sweet Split Mung Bean Porridge

5 from 2 votes

Author: Taste of Nusa

Prep: 10 minutes mins

Cook: 25 minutes mins

Additional Time: 1 hour hr

Total Time: 1 hour hr 35 minutes mins

Course: Dessert, Soup

Cuisine: Indonesian

Difficulty: Easy

Dietary: Dairy-Free, Egg-Free, Gluten-Free, Vegan, Vegetarian

Servings: 8

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Sweet Split Mung Bean Porridge with coconut milk is an easy-to-make dessert or snack. The porridge is thick, creamy, slightly sweetened, and infused with a delightful pandan aroma. Plus, it's gluten-free, dairy-free, and vegan!

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Ingredients

 

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Split Mung Bean Porridge

• ▢ 1 1/4 cups (250 gr) split mung beans
• ▢ 6 1/4 cups (1.56 liter) water, divided
• ▢ 4 pandan leaves, knotted
• ▢ 1 cup (200 gr) granulated sugar, or more
• ▢ 1/3 cup (43 gr) tapioca starch

Coconut Milk

• ▢ 1 1/2 cups (360 ml) coconut milk
• ▢ 1/2 tsp salt
• ▢ 2 pandan leaves, knotted
• ▢ 1 tbsp tapioca starch
• ▢ 1 tbsp water

Instructions

Split Mung Bean Porridge

• Soak split mung beans for 1 hour. Discard the soaking water and rinse a few times with clean water.
• Make slurry – In a small bowl, mix tapioca starch and 1/4 cup (60 ml) water until well combined. Set aside.
• Boil split mung beans – In a large pot, add split mung beans, 6 cups (1.5 liters) of water, and pandan leaves. Heat on medium heat and bring to a boil.
• Simmer for 10-15 minutes or until the mung beans are tender.
• Add sugar to sweeten. Taste and add more sugar if preferred.
• Add slurry to the porridge slowly while mixing constantly. Once the porridge has thickened, turn off the heat. Set aside.

Coconut Milk

• Make slurry – In a small bowl, mix tapioca starch and water until well combined. Set aside.
• Heat coconut milk – In a small saucepan, add coconut milk, salt, and pandan leaves. Heat on low heat until the coconut milk begins to simmer. Stir constantly to prevent it from curdling.
• Add slurry to the coconut milk slowly while mixing constantly. Once the coconut milk has thickened, turn off the heat. Set aside.

How To Serve

• Ladle the porridge into serving bowls.
• Ladle a little bit of coconut milk on top of the porridge, right before serving.
• Serve hot or at room temperature or cold. Mix the porridge and coconut milk until combined before eating.

Notes

Tips for longer storage – Add the coconut milk to the porridge right before serving. Don’t mix the coconut milk and porridge together during storage. You can store the coconut milk and porridge in separate containers in the fridge for 4-5 days.

Video

Nutrition

Serving: 1serving | Calories: 317kcal | Carbohydrates: 51g | Protein: 9g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 172mg | Potassium: 96mg | Fiber: 3g | Sugar: 26g | Vitamin A: 63IU | Vitamin C: 0.4mg | Calcium: 26mg | Iron: 3mg

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