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Mung beans, small and dark green, become bean sprouts when left to sprout. This porridge is commonly eaten as breakfast in Malaysia and Indonesia, but its sweetness makes for a fine dessert as well.
- 1 cup mung beans, about 7 ounces or 200 grams
- 4 1/2 cups water
- 1 cinnamon stick, about 4 inches in length
- 1 piece ginger, about 2 inches in length
- 1 cup sugar, or to taste
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup unsweetened coconut milk
Rinse the mung beans in a few changes of cold water, picking through them to remove any stones or grit. Place the beans in a saucepan along with the water, cinnamon stick, and ginger. Bring to a boil, then reduce to a simmer and cook for 40 minutes, until the beans have cracked open a bit but are not mushy.
Add the sugar, salt, and vanilla extract. Continue to simmer until the sugar is dissolved, about three minutes.
Stir in the coconut milk. Cook until the coconut milk is just heated through, about 2 minutes. Take care not to simmer for too long, or else the milk will thicken too much. Remove the ginger and cinnamon stick from the pot. Ladle the porridge into bowls and serve warm.