Bubur Kacang (sweet mung beans)

250 g mung beans

125 ml coconut cream

500 ml water

200 g palm sugar

2 tbs sugar

1-2 inch fresh ginger(smashed)

Soak the bean overnight, then boil with a pressure cooker for 15-20min or until the beans are soft

Move the beans to a pot and add the water with smashed ginger, let it boil. You can add more ginger to give the shooting taste.

Add palm sugar and sugar, once the sugar is dissolved add the coconut cream

Stir it until the coconut milk is well mix and let it boil for another 5 minutes (keep stirring)

Turn off the heat, serve it hot or cold as you prefer. You can also eat it with white bread