Warm sekoteng loaded with all sorts of goodies! A sweet ginger broth filled with mung beans, white bread cubes, pacar cina (Chinese tapioca pearls), and kolang-kaling (sugar palm fruit). A nostalgic street-food night drink.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500ml water
- 100g granulated sugar
- 3cm ginger, crushed
- 1 leaf pandan leaf
- 100g peeled mung beans, boiled until soft
- 50g pacar cina (Chinese tapioca pearls), boiled
- 50g kolang-kaling (sugar palm fruit), boiled and sliced
- 2 slices white bread, cut into small cubes
- 1/4 tsp salt
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👩🍳 Instructions
- 1 Boil the mung beans until soft, then set aside
- 2 Boil the pacar cina until translucent, then set aside
- 3 Make the broth: bring the water to a boil with the ginger and pandan leaf
- 4 Add the granulated sugar and salt, stirring until dissolved
- 5 Cook for 10 minutes until fragrant with ginger
- 6 Strain the broth
- 7 Prepare glasses or bowls
- 8 Arrange the mung beans, pacar cina, kolang-kaling, and bread cubes
- 9 Pour in the hot ginger broth
- 10 Serve warm
💡 Tips
• All the fillings are boiled separately so the broth stays clear
• Add the bread cubes last so they don't get too soggy
• Sekoteng is best enjoyed sitting by the roadside on a nighttime street food stall
📊 Nutrition Facts / serving
210
Calories (kcal)
5 g
Protein
2 g
Fat
44 g
Carbs
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