Ingredients:

1/2 cup kacang hijau/mung beans, soaked overnight

3 cups of water

3 pandan leaves, knotted

Thumb sized ginger, peeled and bruised

1 cup coconut milk/santan

2 tsp green tea powder

Pinch of sea salt

1/4 cup coconut sugar/gula Jawa to taste

Instructions:

Wash and drain the mung beans.

Add 3 cups water in a pot and add the beans, knotted pandan leaves and ginger on medium heat.

Cook the mung beans and pandan leaves for 20 min or until cooked and soft with the cover on.

Add coconut milk and a pinch of salt

Add sugar and mix until all is well combined

Cool down and transfer the mung bean porridge to popsicles mold.

Freeze for at least 6 hours or overnight

Great snack or dessert to beat the heat!