Bean porridge serves as a pudding in Malaysian fusion cuisine. Made from either mung beans (green, small ones) or red beans (both small and large Japanese Aduki type beans), they are sweet, creamy bowlfuls served warm, sometimes with char kuey.
150 g of red beans, soaked for 30 minutes
250 ml coconut milk
3 tablespoons dark brown sugar
1 tablespoon (white) sugar
1 tablespoon small sago
1 teaspoon pandan essence (or 2-3 fresh leaves if available)
pinch of salt
Boil the red beans in 2 bowlfuls of water (and the fresh pandan leaves if you're using them), seasoned with salt until they are cooked, topping up water if it dries out. This may take 30-60 minutes, depending on the type of beans used, so it may be advisable to do it in a pressure cooker if you have one. Before the beans are overcooked, add the sago (and more water to allow the sago to re-hydrate and to reach your desired thickness of the porridge), sugar, pandan flavourings and bring to boil. When the beans are soft enough to mash with the back of the ladle, pour the coconut milk in and bring to simmer. Make sure the sago are translucent before serving the porridge.