It was Autumn 2008, last year in Hartford. I have just arrived in US and doing my best to cope with the cold weather. I have bought some mung bean and my friend Rev. Jacky Manuputty, fellow Ambonesse studying in the same institution, had given me gula merah or Indonesian palm sugar. I wanted to make sure I do it right so I search for a fool-proof the recipe. I found this following from Mindy Jordan's Foodie Blog. It has been my inspiration ever since.
Source: Mindy Jordan
Ingredients:
350 gr Mung Bean - washed then soaked in water overnight, drained well before boiling
4 cm ginger - crushed
Palm sugar - grated
Salt
Water
Condensed Milk
Directions:
Boil the Mung beans for about 15-20 minutes
Add crushed ginger and cook again until the Mung beans are cracked
Add the palm sugar and salt, combine well. Serve warm or cold
Add condense milk if you like. Some people prefer coconut milk but I like the condensed milk or Susu Kental Manis.
The picture of the Mung bean is taken on Rev. Jacky's floor when we enjoy the Mung bean together in a cold autumn day.
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