Mung Bean Porridge in Coconut Milk

Ingredients

• 1 cup mung beans, about 7 ounces or 200 grams
• 4 1/2 cups water
• 1 cinnamon stick, about 4 inches in length
• 1 piece ginger, about 2 inches in length
• 1 cup sugar, or to taste
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup unsweetened coconut milk

Directions

1. Swish the mung beans through cold water, drain, and repeat a few times, checking as you go for any little stones or grit. Put the beans in a saucepan with the water, cinnamon stick, and ginger. Bring the pot up to a boil, then turn the heat down so it simmers steadily for 40 minutes, until the beans have split a little but still have some shape.
2. Add the sugar, salt, and vanilla extract. Let everything keep simmering until the sugar has melted in, about 3 minutes.
3. Pour in the coconut milk and stir it through. Warm it just until the coconut milk is heated, about 2 minutes, and don’t let it go much longer or it can get too thick. Fish out the ginger and cinnamon stick, then ladle the porridge into bowls and serve warm.