Servings: 4

Time: 1 hour, 10 minutes

Ingredients

  • 1/4 cup sago pearls
  • 1/3 cup unsalted peanuts
  • 3 slices white bread, cut into small cubes
  • 1/3 cup mung beans
  • 4 cups water
  • 2 lemongrass stalks, bruised
  • 2 pandan leaves, knotted
  • 1/4 cup brown sugar
  • Sweetened condensed milk, to taste

Step 1

In separate pots, cook the sago pearls and mung beans until tender. Drain and set aside. This will take approximately 30 – 45 minutes.

Step 2

Roast the peanuts for approximately 5 minutes, until golden brown and fragrant.

Step 3

To make the soup, combine the ginger, water, lemongrass, and pandan leaves in a large pot. Bring to a boil, then reduce heat and simmer for 15 minutes.

Step 4

Add the brown sugar and stir until dissolved.

Step 5

To assemble the sekoteng in individual bowls, layer the sago pearls, mung beans, peanuts, and bread cubes.

Step 6

Pour the hot soup over the ingredients.

Step 7

Drizzle with sweetened condensed milk to taste and enjoy your warm, comforting cup of sekoteng!