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Sweet mung bean brown rice congee with banana and soy milk

Sweet Mung Bean Brown Rice Congee with Banana & Soy Milk

by Vegin Vegan Vegun!
A simple vegan sweet congee made with cooked mung beans, leftover brown rice, banana, and soy milk.
Naturally sweet and satisfying, with a creamy texture from the soy milk and a gentle bite from the mung beans and brown rice.
Perfect for breakfast or a light dessert.
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Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast, Dessert
Cuisine Asian, vegan
Servings 1

Ingredients
  

  • 100 g cooked mung beans
  • 80 g cooked brown rice
  • 150 ml unsweetened soy milk
  • ½ –1 banana sliced
  • desiccated coconut optional, to taste
  • sweetener of your choice optional, to taste

Instructions
 

  • Add all ingredients except the desiccated coconut and sweetener into a saucepan.
    100 g cooked mung beans, 80 g cooked brown rice, ½ –1 banana, 150 ml unsweetened soy milk
  • Heat over medium, stirring as you go.
  • Once it starts to simmer, reduce to low heat.
  • When the banana has softened, remove from heat.
    sweetener of your choice
    • If you'd like it sweeter, add extra banana while cooking, or stir in a little sweetener before removing from heat.
  • Top with desiccated coconut if using, add sweetener to taste, and serve.
    desiccated coconut
Keyword banana porridge, brown rice congee, mung bean porridge, mung bean recipe, sweet congee, sweet mung bean brown rice congee, sweet porridge recipe, vegan porridge