'- 1/2 cup mung beans- 2 cans (13.5 ounces each) coconut milk- 3 cups water- 1 cup glutinous rice, rinsed and drained well- 1 1/2 cups coconut cream (kakang gata)- 1 cup sugar

In a wide pan over high heat, add mung beans. Cook, frequently stirring, for about 2 to 3 minutes or until lightly browned. Remove from heat and allow to cool to touch. - Using a mortar and pestle, pound the toasted mung beans a few times to crack and split apart. Using a fine-mesh sieve, shake the beans to rid of any hull.- In a pot over medium heat, combine coconut milk and water and bring to a simmer. - Add mung beans and cook for about 10 to 15 minutes. - Add rice and stir to disperse. Lower heat, cover, and continue to cook, occasionally stirring, for about 20 to 25 minutes or until rice begins to soften and expand.- Add 1 cup of the coconut cream and sugar, stirring until sugar is dissolved. Continue to cook, occasionally stirring for about 8 to 10 minutes or until rice and mung beans are very tender and the mixture is thickened.- Ladle into serving bowls and drizzle with the remaining 1/2 cup of coconut cream as desired. Serve warm or cold.