Ingredients:

  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1/2 cup glutinous rice (or sweet rice)
  • 4 cups water (for cooking the gruel)
  • 2 cups coconut milk
  • 1/3 cup sugar (adjust to taste; can use brown or palm sugar for a richer flavor)
  • Pinch of salt
  • Optional garnish: toasted sesame seeds or shredded coconut

Instructions:

  1. Prepare the Glutinous Rice: Start by rinsing the glutinous rice under cold running water until the water runs clear. Soak it in enough water to cover it for at least an hour, preferably overnight.
  2. Cook Green Beans: Bring a pot of salted water to a boil. Add the trimmed green beans and cook for about 3–5 minutes until they are bright green and tender-crisp. Drain and set aside.
  3. Cook Glutinous Rice: In a medium-sized pot, drain the soaked glutinous rice and add it along with 4 cups of fresh water. Bring it to a boil over medium heat, then reduce to low heat, cover, and simmer for about 20 minutes until soft and slightly sticky.
  4. Combine Ingredients: Once the rice is cooked, stir in the cooked green beans gently so as not to break them apart.
  5. Add Coconut Milk: Pour in the coconut milk while stirring well to incorporate everything smoothly into a consistent mixture.
  6. Sweeten It Up: Add sugar according to your taste preference along with a pinch of salt that balances sweetness without overpowering it.
  7. Simmer Together: Allow this mixture to simmer on low heat for another few minutes while stirring occasionally until heated through—approximately another 5–10 minutes will meld all flavors together.
  8. Serve Warm: Serve immediately warm in bowls; if desired, top each serving with toasted sesame seeds or shredded coconut for added texture and flavor.