serves
8
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 200 ml coconut cream
- pinch of salt
- 3 tbsp water chestnut powder (from Asian grocers) or arrowroot powder
- 6 fresh or frozen pandan leaves, shredded lengthways by hand, then tied into a knot
- 450 g (2 cups) dried mung beans or yellow lentils, soaked in cold water for 30 minutes, drained
- 660 g (3 cups) caster sugar
Soaking time 30 minutes
Instructions
Place the coconut cream and salt in a small saucepan and bring to the boil. Remove from the heat and set aside.
Mix the water chestnut powder with 125 ml (½ cup) cold water and set aside.
Bring 2 litres of water to the boil in a large saucepan. Add the pandan leaves, drained mung beans or lentils and simmer for 10 minutes or until tender but still firm and holding their shape. Stir in most of the sugar and check for sweetness, then add the remaining sugar if necessary. Lastly, stir in the water chestnut mixture and simmer over low heat just until thickened. You may like to stir in a little hot water as some prefer their soup thin, while others prefer it thick. Ladle the hot soup into bowls, drizzle with the coconut cream and serve immediately.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
