Wash and rinse the Mung beans 2-3 times, and boil the beans in 4 cups of water at medium heat with the lid on. Once the water reaches boiling point, you may want to take the lid off.

Stir the beans every now and again to make sure that all the lentils are evenly cooked. Usually, it takes me about 20-25 minutes.

Once the beans look plumped up and cooked, add in the sugar, salt, and ½ of pandan leaf. Cover the pot and cook further for about 5 minutes until all the beans soften. Keep an eye on it and stir it every so often to make sure everything is cooked. Try to mash some of them so the porridge will look thick and taste more flavoursome.

Then add in ½ cup of the coconut milk, stir the porridge, let it cook and simmer for another 5 minutes. Your bubur kacang Hijau is ready. Set aside.

In a separate pan, boil the remaining ½ cup of coconut milk with the other ½ of pandan leaf, and a pinch of salt until it boils. Once it reaches boiling point, let it simmer for at least 10 minutes until you can see the creamy coconut milk looks slightly oily. Turn the heat off.

Serve the Mung bean porridge in a bowl and pour the coconut milk over.