Mung Beans White Porridge Mixed with Corn

When we want a sweet breakfast, we can try to make sweet white porridge with mung beans and corn filling.

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How To Make Mung Beans White Porridge Mixed with Corn

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When it comes to porridge for breakfast, in my area, I am more familiar with sweet porridge than savory porridge. We are used to enjoying mung bean porridge, or red glutinous rice porridge, and more. I've also often made mung beans porridge and have shared the recipe on the HIVE Blog.

Then, I thought about variations of this mung beans porridge. In fact, the idea for mixing mung beans with corn came from the corn stock I had at home. I'm afraid my corn will rot. Meanwhile, for mung beans, I don't have to worry because the shelf life of mung beans is quite long as long as we store them in a dry place.

For the ingredients for the sauce, this time I used coconut milk, with only a mixture of white sugar, not brown sugar like the sweet porridge recipe I made earlier. The reason I'm using white sugar this time is that I want the porridge to be white, not brown. So, of course, you can use brown sugar as a sweetener, or even use other types of sugar according to the type of sugar you usually use in your daily meal ingredients.

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So, this time I will share with you the recipe for Mung Beans White Porridge Mixed with Corn. Stay tuned!

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THE IMPORTANT TIPS

The important thing for you to do is that the beans have to be soaked overnight before you actually cook the porridge. So, make sure you have a stock of mung beans that have been soaked overnight. This is done so that the texture of the mung beans becomes soft when cooked into porridge. It is impossible to get the soft texture of mung beans without soaking them overnight.

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THE INGREDIENTS

• 2 cups of mung beans
• 1 cup of corn
• 1 cup of sugar, or according to your taste
• enough water to boil mung beans and corn
• 500 ml of coconut milk or according to your taste depending on the thickness of the porridge you want.
• Pandan leaves or vanilla
• 1/2 of tablespoon salt

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HOW TO MAKE IT

- STEP 1

Prepare all the ingredients, including the mung beans that have been soaked overnight, as well as the corn that has been separated from the corn cobs.

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- STEP 2

Boiled mung beans with salt and pandan leaves. For the amount of water when boiling, use water to the extent that the beans have been completely submerged.

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- STEP 3

After the mung beans are half cooked, add the corn and sugar. Then, cook until done.

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- STEP 4

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Once the mung beans and corn are cooked, they will start to run out of water in the pan. Add coconut milk, then mix well and bring them to a boil. Correct the taste, if it is according to your taste about sweetness then turn off the fire.

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Serve Mung Beans White Porridge Mixed with Corn while warm. You can add grated cheese, or roasted almonds, or roasted pumpkin seeds as a complementary topping.

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I hope you guys get some new inspiration from my food blog this time, and until next on my food blog, HIVE LOVERS!

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Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

All pictures were taken using iPhone 11.

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Best Regards,
Anggrek Lestari

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