330 g mung beans, soaked 1 hour
1330 ml water
7 g salt
2 pcs pandan leaves
20 g ginger, cut into 3
166 g sugar
30 g tapioca, dissolve in 100 ml of water
Coconut Milk Stew:
500 ml water
66 g sweetened condensed milk
66 ml thick coconut milk
1 pandan leaves, knotted
14 g salt
30 ml sweetened condensed milk
50 g cheddar cheese, grated
Soak mung beans with water, salt, pandan leaves, 3 pieces of ginger and sugar overnight. Wash thoroughly after it has been soaked.
Boil mung beans for 1 hour over medium heat. Then thicken with tapioca flour before setting aside.
To speed up the process of making mung bean puree, you can steam the mung beans for 30 minutes.
The characteristics of a ripe mung bean are usually a cracked bean or one that has expanded slightly.
Mung beans can be replaced with red beans.
In a saucepan add water and pandan leaves, bring to a boil over medium heat.
Once boiling, add coconut milk and sweetened condensed milk, stirring continuously so that the coconut milk does not split. Once it is well mixed in, remove and set aside.