Measurements on the supply is deliberately left out. You can adjust them to your taste & make it your own. I start with 1 1/2 cups mung beans soaked in 4 cups water for an hour.
These are known as pandanus or pandan leaves. Use this instead of pandan essence or extract.it gives a lovely & subtle smell & flavor
Wash the mung beans with water. Drain well. Add 3 cups water and drained beans into a pot. Tie a knot on the pandan leave & add to the pot
I am using small sago pearls.you may also use tapioca pearls I soak 30g in some water to soften the pearls and for quicker cooking time
Cook the mung beans for 20 minutes or until the beans are cooked and soft. Cover the pot and place it on medium heat.
Add 1 cup coconut milk. You can add coconut cream if you prefer.i would dilute 1/4 cup of this with 3/4 cup of water. Add this to the mung bean. Add a pinch of salt.
This is not done yet as the sago is still white
Now that the sago is translucent, it's almost done. Remove the pandanus leaves.
Add sugar to taste. I am adding 1/2 cup white sugar. You can adjust this to suit your taste.
You can serve this warm or cold; thick or diluted. Make it your own.
For a difference try this with red beans or azuki beans. Bear in mind this is a hard bean. Soak it overnight with 2 to 3 parts water to the bean. You can also try this with dark brown sugar.