Mung beans and black sticky rice porridge is probably the most popular sweet porridge in indonesia. however, the porridge in this recipe is slightly different with the one you usually buy in street vendors. it is enriched with pleasant jackfruit aroma and there are also color and texture variations from red sago pearls. served hot or cold, it is suitable for breaking your fast in ramadan month.
mung beans porridge:
150 grams mung beans,soaked for an hour
2,000 ml water
3 pandan leaves
½ teaspoon salt
200 grams sugar
black sticky rice porridge
150 grams black glutinous rice, soaked for 1 night
1,500 ml water
3 pandan leaves, knotted
½ teaspoon salt
200 grams sugar
coconut milk sauce ingredients:
500 ml coconut milkfrom 1 coconut
2 pandan leaves
¼ teaspoon salt
complements:
25 grams red sago pearls,boiled
4 pieces jackfruit flesh,diced
1. Mung beans porridge: boil mung beans, water, and pandan leaves until the beans are soft and doubled in size. Add salt and sugar. Cook until the liquid is thickened and reduced. Set aside.
2. Sticky rice porridge: boil water with sticky rice and pandan leaves in it. Stir it continuously until the sticky rice is soft and thickened. Add salt and sugar. Keep stirring it until sticky and chewy. Set it aside.
3. Coconut milk sauce: Boil the mixture of coconut milk, pandan leaves, and salt. Stir it continuously until bubbling.
4. Put mung beans porridge and sticky rice porridge in a bowl. Add the complements on top of it. Drench with coconut milk sauce.
5. Mung Beans and Black Sticky Rice Porridge is ready to serve.
