Mung Bean Milk Rice


100 g

Mung  Beans

500 g


4 nos

Cardamom Pods

1 nos

Pandam Leaf

Rinse the green grams thoroughly under running water. Soak them in water for about 4-6 hours or overnight. Drain the water and set the beans aside. Add the soaked mung beans, cardamom pods and pandan leaf to the pan and stir well. Add warm water to Yara Fresh Grated Coconut and obtain the 1st extract of Coconut Milk. Pour in the thick Coconut Milk and add salt to taste. Stir everything together. Reduce the heat to low, cover the pan, and let the mung beans simmer for about 30-40 minutes or until they become tender. Stir occasionally to prevent sticking. Once the mung beans are cooked and the coconut milk has thickened, remove the pan from heat. Serve Mung Bean Milk Rice (Mung Kiribath) hot as a main dish with Sambol.