Yesterday, I made a comforting bowl of mung bean porridge, and it was a deliciously nutritious treat. Mung beans are packed with protein, vitamins, and minerals, making this porridge not only healthy but also filling. I cooked the beans with water, letting them soften into a creamy texture.
Yesterday, I selected the best mung beans, ensuring they were clean and of high quality. I carefully washed them and placed them in a pressure cooker with 1.3 liters of water. The pressure cooker did its magic, cooking the beans quickly and efficiently until they became tender and soft. Once done, the beans had absorbed the water, creating a creamy, smooth texture that was perfect for porridge. The convenience of the pressure cooker made the process faster, while preserving the beans' nutrients. It was a simple but effective way to prepare a healthy meal.
After cooking the mung beans until tender, I boiled 1 liter of water in a separate pot. Once the water was boiling, I added 1/8 kg of white sugar and 1/8 kg of coconut sugar to sweeten the porridge. The mix of sugars added a rich, balanced sweetness. Next, I stirred in 2 sachets of sweetened condensed milk for creaminess and extra flavor. To enhance the sweetness further, I added 1/2 teaspoon of saIt combined everything well and let it simmer for a few minutes until the porridge thickened slightly. The result was a smooth, creamy mung bean porridge with a perfect blend of sweetness and richness. It was ready to serve—comforting, satisfying, and delicious!
