Quantity for 4 servings
1Boil in a pot, mung bean along with water, ginger and 3 pandan leaves until the mung bean is tender.
2Meanwhile in sauce pan, boil the coconut milk with the rest of pandan leave and salt. Turn off the heat and set aside.
3Once the mung bean is tender, add the palm sugar and corn starch mixture. Stir until combine and thicken.
4Turn off the heat. Divide the the mung bean into four bowls, pour enough the coconut milk and serve while warm.