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Ingredients: 1. Green ( mung) beans 340 g ( 1 ½ oz) 2. Water 1.5 litres ( 2 2/5 pints / 6 cups) 3. Ginger 50 g ( 2 oz) peeled sliced and crushed 4. Coconut milk 500 ml ( 16 fl oz / 2 cups) 5. Sugar 1250g ( 4 ½ oz) 6. Salt a pinch 7. Screwpine ( pandan ) 8. Leaf ( optional ) 1 washed and knotted Preparations: 1. Although dry frying the beans is not absolutely necessary taking the time to do it adds a pleasant roasted aroma to the dessert. 2. With beans in a pot add water and ginger then bring to the boil and simmer until beans are almost cooked. 3. Add coconut milk sugar salt and screwpine leaft if used when beans are nearly cooked simmer for 10 minutes more. Method: • Clean green beans thoroughly under running water removing all loose skins and impurities. • If preferred enhance the flavour of the green beans by dry frying them briefy in a heavy pan over medium heat this will add a slightly roasted flavour but be careful not to burn them. • Combine green beans water and ginger in a heavy pot bring to the boil and simmer for about 30 minutes or until beans are about 80 per cent cooked top with more water if required. • Add all remaining ingredients and simmer for 10 minutes remove from heat and leave to cool to room temperature. • Serve topped with grated coconut or coconut cream if desired alternatively refrigerate after leaving to cool and serve with some ice cubes or shaved ice.
Balinese Kitchen
