Ingredients
200 grams Mung beans (Green Beans)
3 Pandan leaves
1 as much (to taste) Palm sugar or brown sugar
1 as much (to taste) Caster sugar
1 pinch Salt
200 ml Coconut milk
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Premium German stovetop pressure cooker — spring-valve precision
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
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This is a pandan tree (called screw pine in English). If you can get dried leaves, use them; otherwise, you can make your own. If you can get fresh pandan leaves, wash them well, then tie them in a knot. If they are dehydrated, use them as is. Rinse the mung beans and place them in a pot with water. Bring to a boil, then drain (to remove the scum). Return the beans to the pot and add the pandan leaves. Fill the pot with plenty of water and boil until the beans are tender. I use a pressure cooker for this step. Once the beans are tender, remove the pandan leaves. Then add the palm sugar, white sugar, and salt to taste. Add the coconut milk and mix well. When it comes to a boil, it's done. Mung beans have a cooling effect on the body. Using cold soup to cool off is a good way to save energy! For reference, this is the proportion of ingredients that I use to make this: 300 g mung beans, 250 g caster sugar, 50 g brown sugar, and 200 ml coconut milk. It's a bit on the sweet side.