BUBUR KACANG HIJAU

Ingredients

2.5 L          Water

440 g          Green Beans

3 pcs           Pandan Leaves

100 g          Sago

200 g          Caster Sugar

100 g          Palm Sugar

250 ml        Coconut Milk – thick

250 ml        Water

½ tsp           Salt

METHOD :

1)      Washed the green beans and bring to boil with water and padan leaves together until cook.

2)      Wash and strain the sago then add into the boiling green beans.

3)      Add the sugar, palm sugar and stir well.

      4)      Pour in the mixtures of coconut milk, water and salt into the porridge while stiring slowly until thicken.