Name: Malaysian Sweet Mung Bean Coconut Porridge
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 bowls
Cuisine: Malaysian
Ingredients: 1 cup dried mung beans, rinsed and soaked 30 minutes; 6 cups water; 2 pandan leaves, knotted; 1-inch piece fresh ginger, lightly smashed (optional); 1/4 teaspoon fine sea salt; 3/4 cup chopped gula melaka (palm sugar), or packed dark brown sugar; 2 tablespoons granulated sugar; 1 cup full-fat coconut milk, well shaken; 2 tablespoons toasted shredded coconut, for serving; Lime wedges, for serving (optional)

This classic Malaysian sweet porridge transforms humble mung beans into a velvety dessert simmered with aromatic pandan leaves and rich palm sugar. Coconut milk is stirred in at the end for a creamy finish, making it a beloved teatime treat served warm or chilled across Malaysia.

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Servings4

Yield4 bowls

Nutrition Facts

Per serving (estimated)

470 kcalCalories
16 gFat
13 gSaturated Fat
72 gCarbs
8 gFiber
38 gSugar
13 gProtein
320 mgSodium
620 mgPotassium
80 mgCalcium
4 mgIron
3 mgVitamin C
10 mcgVitamin A

Ingredients

For the mung beans

1 cup dried mung beans, rinsed and soaked 30 minutes
6 cups water
2 pandan leaves, knotted
1-inch piece fresh ginger, lightly smashed (optional)
1/4 teaspoon fine sea salt

For the sweet coconut broth

3/4 cup chopped gula melaka (palm sugar), or packed dark brown sugar
2 tablespoons granulated sugar
1 cup full-fat coconut milk, well shaken
2 tablespoons toasted shredded coconut, for serving
Lime wedges, for serving (optional)

Directions

Drain the soaked mung beans and place them in a heavy-bottomed pot with the water, knotted pandan leaves, and smashed ginger.
Bring to a rolling boil over high heat, then reduce to a gentle simmer. Skim off any pale foam that rises to the surface.
Simmer uncovered for 30 to 35 minutes, stirring occasionally, until the mung beans are tender and beginning to burst open.
Stir in the chopped palm sugar, granulated sugar, and salt. Continue simmering for 8 to 10 minutes until the sugars dissolve and the porridge thickens.
Mash a few spoonfuls of beans against the side of the pot with the back of a spoon for a creamier, more cohesive texture.
Discard the pandan leaves and ginger. Reduce the heat to its lowest setting and pour in the coconut milk.
Warm gently for 2 to 3 minutes, stirring constantly — do not allow the mixture to boil or the coconut milk may separate.
Taste and adjust with a little more sugar or salt as needed. Ladle into warmed bowls.
Top each serving with toasted shredded coconut and a squeeze of lime. Serve warm, at room temperature, or chilled over ice.

Cook’s Notes

Soaking the mung beans for at least 30 minutes cuts the simmering time and helps them cook more evenly.
Add the coconut milk off the boil to keep the broth silky; high heat can cause it to split and turn grainy.
Substitute 1/4 cup small sago pearls (tapioca) added in the last 15 minutes for a traditional textural variation.
Gula melaka gives a deeper, caramel-like sweetness; dark brown sugar is the closest pantry substitute.
The porridge thickens as it cools — loosen leftovers with a splash of water or coconut milk when reheating.