Mung Bean Porridge

Mung Bean Porridge

  • Servings: 2
  • Difficulty: easy
  • Print

Adapted from Tyo’s original recipe

150g Mung Bean

1.5 liter Water

1 cm Ginger

2g Salt
1/4th Jalapeno
1/4th tsp black pepper

Fresh Coriander leaves as required

* For Coconut Milk Sauce
30g Butter

200g Coconut Milk

60g Cream Cheese

Directions:
* For Mung Bean Porridge
1. Wash the mung beans and soak overnight in 1.5 liter
2.The next day cook the mung beans in the same water with jalapeno and  black pepper until they are soft
3.Add ginger, coriander leaves and salt to the cooking mung beans
* For Coconut Milk Sauce
4.Melt butter on a medium sauce pan with low heat
5.Add coconut milk and cream cheese, stir to combine
6. When the mixture start to bubbles – Turn off the heat, and drizzle the sauce over each served porridge

BP

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