INGREDIENTS1 cup of mung bean4 cups of water3 pandan leavesBrown sugar, to taste1 tsp cinnamon2 cups of coconut milk, heatedJackfruit, diced, optionalDIRECTIONSCook the mungbean and water using slow cooker, on medium heat, for 6 hours until the beans soften. Add the pandan leaves on the last 1 hour. If you prefer it mushier, you can cook it with a pressure cooker again for about 10 minutes. Add brown sugar and cinnamon. Serve beans with a drizzle of coconut milk and top with jackfruit.