Ingredients:

  • 1 cup mung beans (split yellow)
  • 4 cups water
  • 1 cup coconut milk
  • ½ cup sugar (adjust to taste)
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • 1 cup cooked glutinous rice (sweet rice)
  • ¼ cup roasted sesame seeds (for garnish)
  • ¼ cup fresh fruit (e.g., mango, jackfruit, or lychee) – optional
  • Pandan leaves (for fragrance, optional)

Instructions:

  1. Rinse the mung beans under cold water until the water runs clear. Soak them in water for about 30 minutes to 1 hour. Drain and set aside.
  2. In a medium pot, add the soaked mung beans and 4 cups of water. Bring to a boil over medium heat. Lower the heat and simmer for about 20 minutes, or until the mung beans are soft and mushy.
  3. Once the mung beans are tender, stir in the coconut milk, sugar, and salt. Cook for an additional 5 minutes, stirring gently to combine. If using, add the vanilla extract for extra flavor.
  4. While the soup is cooking, rinse the glutinous rice under cold water. Soak in water for at least 1 hour, then drain. Steam the rice for about 20 minutes until fully cooked and sticky.
  5. In serving bowls, layer a portion of the sweet soup base followed by a scoop of the glutinous rice. If desired, add fresh fruits and garnish with roasted sesame seeds.
  6. Serve warm or chilled, and if desired, add a few pandan leaves for fragrance.