A delicious and healthy dessert that is not too sweet, and can be served hot or chilled as dessert. Bubur kacang can also be served with toasted bread for breakfast.

METHOD:

1. In a pot, boil mung beans in 500ml water on high heat for about 50 minutes, or until the beans start to split and turn soft (fig. 1)
2. Lower heat slightly then add the sweet potatoes, sugar, salt, cinnamon stick and pearl sago to the pot (fig. 2). Boil until the sweet potatoes become soft and can be pierced with a fork. This should take around 20 minutes. The pearl sago should also start to turn translucent at this point (fig. 3)
3. Pour in the coconut cream and stir thoroughly (fig. 4 & 5). Taste the porridge and add a bit more sugar if desired.
4. Serve hot or cold. Enjoy!

NOTES:

• Some people would soak mung beans in water for 30 minutes or more to cut down on boiling time. Or just boil them straight away and skip a step.
• Another version of this dish uses durian flesh instead of sweet potatoes.
• Traditionally, pandan leaves (fragrant screwpine) are used to add aroma to this dish. But cinnamon gives a hint of spicy sweetness in this recipe.

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