From porridge, to pudding.
Do you like to eat desserts after meals? For me, there is no specific time to eat desserts after eating. But for us, the people of Indonesian villages, we prefer to eat this type of dessert meal when relaxing. For example in the afternoon, before entering dinner time.
Most days where I live are sunny and hot. So, we often make desserts that are served cold as a snack. One of them is jelly pudding.
This time I will share the mung bean porridge pudding recipe. A combination of mung beans with coconut milk and vegan jelly served cold. Refreshing, and also healthy for digestion.
Well, to make this pudding, you need a lot of patience and time. That's because we need to soak the mung beans for at least 3 hours, then boil the soaked mung beans and make the mung beans mush before finally making them into pudding.
This recipe is actually inspired by leftover mung bean porridge. Mung bean porridge is a type of porridge that is popular in Indonesia. We also make them a lot, and there are occasional leftovers. So, I made leftover mung bean porridge as pudding. So, no food is wasted for that.
The thing that must be considered is that there are several steps that must be repeated in boiling mung beans. We have to be patient doing that. This is to get the soft texture of mung beans.
If you fail to boil mung beans with the correct technique, it will make the mung beans taste rock hard to eat and will be very annoying. In fact, several times I have eaten mung beans with a texture like that when I bought them from street food vendors.
I learned the technique of boiling mung beans from my late mom. A knowledge that I will always remember because it is very useful for my life.
Ingredients needed:
Cooking Instructions
Ingredients needed:
Cooking Instructions
Cook chopped brown sugar, and sugar with 100 ml water, also ginger, salt, and pandan leaves. Cook until the brown sugar melts completely.
Then, add coconut milk. Bring them to a simmer while continuing to stir.
FUN FACTS
Mung bean porridge is ready to be served. If you don't want to make pudding, then just serve them as mung bean porridge. It must be delicious. Creamy, sweet, and savory porridge. Perfect for cold days, or just to accompany your chill time.
This pudding recipe uses two layers for a more interesting look. So, for the base layer, I used coconut milk pudding.
Ingredients needed:
Cooking Instructions
When the fire has been turned off, keep stirring the pudding mixture to remove the hot steam. After a while, then the coconut milk pudding mixture is poured into the pudding mold as the base layer.
After transferring the coconut milk pudding mixture into a mold, then make mung bean porridge pudding. The thing to watch out for is to fill only half of the mold to leave room for one layer of pudding later.
Add mung bean porridge pudding mixture into mold, on top of the coconut milk pudding layer. Do it slowly so the base before is not broken.
Store them in the refrigerator for at least two hours before serving. Remove from the mold, and serve them with the pieces according to your taste.
This pudding is a favorite of the children here. Sweet and soft, but not overly sweet. Add extra fresh fruit for an extra cold refreshing meal for super hot weather. Want to spoon this delicious pudding? :)
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: [email protected]
Discord: anggreklestari#3009
