Directions
- Pick mung beans over for foreign particles and wash in several changes of water. Place in a roomy saucepan and cover with (750 ml) water. Bring to the boil and turn down heat to medium.
- Add ginger slices and simmer for about 30 minutes or until beans are tender. If mixture is too dry, add ½ - 1 cup of water. Sweeten porridge to taste and stir in the oats. Bring to the boil and simmer for another 2 – 3 minutes. Serve hot.
Ingredients
200 g (1 cup) mung beans (kacang hijau)
750 ml water
3 – 4 slices ginger
Sugar to taste (about 100 g)
70 g Quaker quick cook oats
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