Bubur Kacang Ijo (Indonesian Mung Bean Porridge)

There were spare mung beans in the cupboard. What should I do with them?!? I thought it would be nice to have a warm bubur kacang ijo. It's perfect for winter... although people in Indonesia tend to serve them with shaved ice and it is called es kacang ijo (mung bean ice). Either way it still tastes good!

Ingredients:

• 2 tbs white sugar
• 100 gr gula jawa
• 5 pieces pandan leaves
• 250 gr mung beans (soaked in water overnight)
• 1 small can of coconut milk
• a pinch of salt

Preparations:
Wash soaked mung beans and transfer them into a pressure cooker. Add 2 pieces of pandan leaves and water until it is about 2 cm above the mung bean surface. Cook mung bean in the right setting (depending on the pressure cooker you use).

Slice gula jawa thinly and add 1 cup of boiling water. Keep stirring until the sugar is completely dissolved.

Heat coconut milk. Add a pinch of salt and a piece of pandan leave. Keep stirring until it boils.

Once the mung bean is cooked. Open the pressure cooker carefully. Add 2 tbs white sugar and 2 tbs of gula jawa. Mix well.

Here is my bubur kacang ijo station! Add mung bean, coconut milk and gula jawa to a dessert bowl. Decorate with pandan leave for an extra aroma.