Split Mung Bean Dessert with Pandan

Ingredients

• split mung beans (200 g dry weight), soaked 4 hours200 g
• cool water for soaking mung beans700 ml
• water for simmering900 ml
• sugar120 g
• pandan leaves, knotted10 g
• toasted sesame seeds8 g
• coconut cream60 ml
• fine salt1 g

Directions

1. 1

   Soak split mung beans in 700 ml cool water 4 hours, then drain.

   Beans are plump and drain clean.
2. 2

   Combine drained beans with 900 ml water and pandan. Bring to a simmer and cook 35 minutes until the beans collapse into a soft purée.

   Beans mash easily and the pot looks like a thick green porridge.
3. 3

   Stir in sugar and salt. Cook 8 minutes until the sugar fully dissolves.

   Mixture tastes sweet with a faint pandan aroma.
4. 4

   Ladle into bowls, swirl in a spoon of coconut cream and top with toasted sesame. Serve warm or chilled.

   Bowl is glossy, cream swirled on top.
5. 5

   Cool any leftover quickly and chill within 2 hours at 4°C; use within 24 hours. Reheat to 74°C center before serving warm again.

   Container is sealed and the fridge reads 4°C or below. Reheat any leftover to 74°C center before serving again. Refrigerate within 2 hours at 4°C or below; above 32°C, refrigerate within 1 hour.