Mung bean and coconut stew with centella

Mung bean and coconut stew

The past few weeks I have posted a couple of mung bean stews, one that I grew up with(see recipe HERE) and one with lechon leftovers(see recipe HERE), this time I am making an all vegan mung bean caserolle with coconut milk. In the traditional filipino dish you use malunggay leaves for this dish, but this time I had some centella leaves so I used that instead.

Centella is used as a leafy green in Sri Lankan cuisine. In Vietnam and Thailand, this leaf is used for preparing a drink or can be eaten in raw form in salads. These leaves are considered quite nutritious. The leaves has also been used as a medicinal herb in Ayurvedic medicine and traditional Chinese medicine, and it is also known as the Asiatic pennywort.

When my cousin heard I was making this she said that I should add Jack fruit. Funny thing, because I have read that in Sri Lankan cuisine they use centella in a coconut curry with Jack fruit. I am unfortunately allergic to Jack fuit, so no Jack fruit in this dish, but a little curry paste would be tempting.


2 cups mung beans

1 tablespoon oil

1 finely chopp onion

2 cloves minced garlic

1 tbsp freshly grated ginger

1-2 tsp chili flakes

1,2 l vegetable broth

1 can coconut milk

1-2  tbsp fish sauce

1 bunch centella

Salt and pepper to taste


Wash mung beans thoroughly and strain. Soak beans in water and stir, remove floating particles.

Mung bean stew 1 agj

In a saucepan, sauté garlic, onion and ginger in a pot until soft and fragrant, add the chili flakes and give it a stir.

Add the broth, coconut milk and the rinsed mung beans and bring to a boil.

Turn the heat down and simmer, stir occasionally until beans are tender about 40-50 minutes.

Mung beans and coconut 1 agj

Right before you serve add the centella leaves to let them wilt a little.



Coconut buns, my mums favorite

Coconut buns

These buns are one of my favorites. My mum used to make these when I was younger, I remember the kitchen filled with the sweet aroma of freshly baked buns with coconut. I love the sweetness and saltness from the sugar and butter combined with the coconut.

My mum and me in 1973, How I got that fat lip I do not remember.

Norwegian mothers day tomorrow, so this is for you mum, love you:)


1 package  active dry yeast

300 ml warm  milk

75 ml  warm water

100 g butter, melted

100 ml granulated sugar

2 large eggs

1 teaspoon salt

1200 ml flour

1 tsp ground cardamom




desiccated coconut

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In a large mixing bowl, dissolve yeast in warm water and some of the sugar., stir and let it sit for a few minutes. Add the milk, melted butter, sugar, eggs, salt, and 3/4 of the flour. Mix and add enough of the remaining flour to form a firm dough.

coconut buns 2 agj

Turn the dough onto a floured surface. Knead until smooth and elastic, about 5 minutes. Do not over-knead, which will yield a tough, chewy bread.

The dough is ready when it is smooth and when you can poke it with a finger and it springs back.

Form dough into a smooth ball and place into a large greased bowl, turning once to grease the top. Cover with plastic wrap or aluminum foil and let it rise to double size.

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Roll the ready dough flat about 1-1,5 cm thick and spread soft butter, sugar and coconut. Roll the dough and twist it to a long sausage, then cut it up and tie it into a knot.

Put the knots on a bakingpaper lined baking tray, cover them and let them rise to double their size.

Bake the buns in a pre heated oven on 180 C for 10 minutes or until golden.

coconut buns 2 agj

Icelandic coconut cake

A little while ago Hanna went on a trip to Iceland with her high school class, and upon her return she told me about this cake that they had almost everywhere. Al lovely coconut cake topped with chocolate mousse.

After a short explanation I tried to copy the cake. This is my version although not quite the same, but almost and Hanna told me that it was just as delicious.

150 g Extra virgin raw coconut oil

50 ml coconut milk
150 g powdered sugar
230 g desiccated coconut

Heat the coconut oil on low heat and add coconut milk, powdered sugar and stir before you add the coconut.

PS. Just remember to not talk on the phone so you do not risk burning the mixture.
I talked a little to long so it started to caramelized, but luckily not burnt.

Put the mass in a cake tin lined with bakingpaper, tap the mass lightly, put aside and let it set.

Chocolate mousse

200 ml cream
250 g dark chocolate

4 eggs separated

Beat the cream until slightly thick and just whipped and put it in the fridge.

Place the dark chocolate in a heatproof bowl and place it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave to slowly melt, stirring occasionally.

Separate your eggs so you have the whites in one bowl and the yolks in another, beat the yolks gently. Whisk the whites with a tiny pinch of salt until they form soft peaks – you should be able to hold the bowl upside down over your head without the egg whites falling out.

Pour the melted chocolate into the lightly beaten yolks and mix well.

Tip in the cooled cream and fold it into the chocolate mixture.

Finish by tipping in the egg whites, then keep folding, from the outside in a figure-of-eight until the mix is smooth and evenly coloured.

Pour the chocolate mousse over the coconut. and let it set in the fridge for at least two hours.

If you have a little extra chocolate, you could melt some and swirl it on top of the mousse.

The cake eaten and approved by the family and The Iceland Tourist.

Chocolatechip cookies with coconut flakes

These cookies are ordinary chocolate chip cookies with added coconut flakes.


It is a fairly big batch, It makes about 6 trays with 9 cookies each.

Old picture just to illustrate

3 cups room-temperature regular salted butter

2 cups granulated sugar

2 cups brown sugar

3 large eggs

2 tsp vanilla extract

4 cups all-purpose flour

6 cups oatmeal(blend after measuring)

2 tsp baking soda

When I make a big batch like this I usually divide it in three and make three different type og cookies. For each third of the batch I use 12 oz pack of semi-sweet chocolate chip morsels

Start by mixing the butter and sugar to a creamy consistency

Add in the eggs one by one.

add the vanilla extract

At the end ad flor, oatmeal and baking soda, mix untill everything is incorporated, but do not over mix.

As I mentioned earlier I add 12 oz of chocolate chips to a third of the batch and for the cookies on top I also added 1 cup of coconut flakes.

Make your own mixes, different colored chocolate, nuts and berries, there are so many possibilities, your imagination is the limit.

Place the dough in the fridge for about 30 minutes before you bake the it

Divide your dough into 18 equal parts and place them on a lined baking tray and bake them in the middle of the oven for about 20 minutes on 300 degrees Fahrenheit.

When they are done, pull the baking liner off the tray with the cookies on onto a cool tray.

A long baking time on a lower heat and quick cooling of the cookies gives you cookies thar are crisp on the outside and chewy in the middle.

Good luck and enjoy