The other day, I blogged about how I cooked pulut hitam (black glutinous rice) using a slow cooker. Today, I shall show you how to cook let tao (green beans/mung beans) the same way, more or less.
Unlike when cooking pulut hitam, you do not have to soak the beans overnight or for 3-4 hours ahead of cooking. Just take a cup and wash and rinse the beans well and they are ready…
…to be cooked.
The knotted pandan (screwpine) leaves are a must for the much coveted fragrance and once again, I am using gula Melaka (palm sugar)…
– you can add more of the sugar if you like it sweeter.
Just put everything in the slow cooker, fill it with a whole lot of water like cooking porridge and turn it on. After around 4 hours, the beans would have bloated and are broken up…
…which, of course, means that they are cooked.
For reasons unknown, the ladies in the house will only drink the water so I poured most of it into a container to be put in the fridge – it is always nicer chilled.
I added a cup of milk powder to what was left in the slow cooker so I could have this very rich and creamy dessert…
I tried this with the pulut hitam that day and it turned out to be much nicer than adding santan or evaporated/fresh milk. However, even though they insist there is no sugar in milk powder, I found the combination rather sweet so you can dilute it a bit if you are not thus inclined.
It certainly is a lot easier and convenient to use a slow cooker. You do not have to stand by and keep an eye on it in case it starts boiling over, making a mess of your cooker top plus it does take quite a long time too if you are cooking it this way.
We did not have any sago pearls in the house – otherwise, it would be nice to cook those and add to the above. I must remember to buy some for the next time I cook this.
...STILL CRAZY AFTER ALL THESE YEARS! 
Yeah the pandan leaves are indeed a must right? Can I have a bowl too?
Yes, and I am so blessed with the plants growing rampantly in my garden. Would add a few leaves everytime I cook rice even.
Mung beans is one of my favourite tong sui. Usually I add brown sugar only. Never try adding with milk powder or evaporated milk. Nice to have it chilled. I too used slow cooker to cook it.
I have brown sugar in the house too, may use it sometimes. Usually people like to add santan. I like it with or without anything, refreshing.
My mother likes mung beans served in this manner! She usually gets a quarter cup from a batch she boils for savory mung bean stew, adding milk and ice to it. Surprisingly, she doesn’t add sugar to it.
Oh? I wonder what milk she uses, some people love it with condensed milk and that’s very sweet, no need for any more sugar.
Looking at your post title, at first i thot you are going to talk abt environment or eating veggies. So it is abt mung beans soup, sounds so easy to prepare. My annoying sis just cooked this that day. Sago pearls would be a nice add on.
Yes, I’ve yet to go and buy some sago pearls. Going to try cooking red beans next.
Yum! I must buy green and red beans to boil and enjoy. I used to do that a long time ago.
Great for hot days, cooling!
Oh I love beans and legumes.
I bought the red ones, yet to cook them. Wanna finish off these green ones first, can’t stand a little bit of this, a little bit of that all over the house.
When I first saw this dessert many years ago I thought it was weird as we cook mung beans the savoury way. Then one day one of my Chinese colleagues saw me eating that dish and he tried it, he too thinks the Filipino one is weird and did not expect when he tried it. Forgot to warn him it was savoury, but either way, I love mung beans, creamy and delicious
Savoury? I wonder what that tastes like. Don’t think I would want to try. LOL!!!