I have been blogging for the past three years or so. Being married to someone who is highly committed to his job, my blog became a space to occupy myself. What I didn't know was that there are millions of people who are blogging from all parts of the world. So I became one of them. It’s been quite an experience so far. I certainly wish to continue although there are day’s blogging can become stressful and tiring. I spent hours in front of my laptop uploading and touching up pictures, improving my style of writing and pondering over what should my intro be for my recipes.
At times my mind goes blank especially when work has been a killer. I come back home and wonder what should I write and share on my blog. Not easy at all because a tired body and soul can't think anymore. During these days I thought of shutting down my blog. So I take a break for a few days and ponder if I should completely stop blogging. But the habit of blogging has grown so tight inside me that without it, I feel empty. Hence the enthusiasm of blogging returns and here I am again trying to figure out what should my intro be for a dessert you can make by just simmering and adding the ingredients.
Depending on the weather, this sweet porridge with green beans and its oh-so fragrant gula Melaka/palm sugar can be served hot or chilled. You can enjoy the dessert as a closing for your meal or a tea time confection.
2 cups green beans/kacang hijau - soaked in water for at least one hour and drained.
1/2 cup sago - soaked in water for one hour and drained.
3-4 pandan/screwpine leaves - knotted together.
1/2 cup Gula Melaka/palm sugar
2-3 tbsp white sugar (or as needed)
Thick coconut milk/cream - as needed
A pinch of salt.
Add beans, screwpine leaves and 1 liter of water into a pot.
Simmer till beans are 3/4 soft.
Add sago and stir gently from time to time.
When sago becomes translucent, add both types of sugar.
Stir to dissolve.
(Note: amount of water can be adjusted for the thickness of the syrup)
Before serving, remove screwpine leaves and drizzle coconut milk on top.