Let'S Call This Mung Bean Porridge -Bubur Kacang Hijau

• 2 cups mung beans
• 1 can full fat coconut milk
• 3-4 tablespoons brown sugar ( ideally gula melaka)
• a pinches of salt
• 1 knotted Pandan leaf (for the lucky ones living in places where this is available fresh) or extract for the rest of us (although optional)
• Toppings (almonds, hazelnuts, goji berries, sesame, anything else) (optional)

1. Rinse the mung beans and put them in a bowl. Add water enough to cover and leave overnight in the fridge.
2. After soaking them and noticing that the beans have become softer, rinse again and put them in a small pan covering with water.
3. Add a pinch of salt, the sugar, the pandan leaf and bring to boil for about 20-30 minutes.
4. Lower heat and add coconut milk. Turn off the heat but you can leave the pan on the hot stove to keep it warm.
5. I like to serve it in a bowl and top it with goodies like almonds, goji berries, sesame seeds and the likes. Can be enjoyed either warm or cold.

beans, full fat coconut milk, brown sugar, salt, leaf

Taken from food52.com/recipes/38915-let-s-call-this-mung-bean-porridge-bubur-kacang-hijau (may not work)