Prepare mung beans by picking for grit and foreign particles
and rinsing in several changes of water, then place it in a large pan, add water, and leave
to soak for at least 30 minutes.
Rake the pandanus leaves with a fork and tie each into a
knot. Add this to the pan. Bring to a boil then lower heat and cover and simmer for approx.
45 minutes until beans are tender.
If using sago, place in a small sieve and rinse under
running water. When the beans are tender, add the sago and simmer uncovered for approx. 15
minutes, stirring occasionally, until the sago is clear and swollen.
Remove the pandanus leaves, add the coconut cream, salt,
palm sugar and white sugar to taste.
Cook gently over low heat, stirring until sugar has
Serve warm or cold.
Asian Melting Pot
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Cook beans in pressure cooker for 20 minutes (use only 750 ml water). If not
using sago, simmer beans uncovered for 15 minutes or until the liquid thickens.