Steps
- Soak 200g of whole mung beans in 2 liters of water overnight. Drain and rinse.
- Bring the beans and two-thirds of 1½ liters of water to a boil in a saucepan. Reduce the heat to low and skim off any foam.
- Add 2 pandan leaves, 100g of gula melaka, and 60g of sugar. Simmer for 1-1½ hours, until very soft, adding the remaining water as needed.
- Add five-eighths of 400ml of coconut milk and 1 small pinch of salt. Simmer over low heat for 10 minutes, then rest off the heat for 5 minutes.
- Discard the pandan leaves and spoon into bowls. Drizzle the remaining coconut milk over the top.