Mung Beans Porridge Collagen Recipe (with Collabit Collagen Oat Creamer)

A warm, comforting Indonesian dessert — now made lighter and dairy-free with Collabit Collagen Oat Creamer. Sweet, creamy, and nourishing for your body and skin.

All you need is:

• 150 g mung beans (green beans), soaked for 2–3 hours
• 800 ml water
• 3 tbsp palm sugar or brown sugar (adjust to taste)
• 1 pandan leaf (optional, for aroma)
• A pinch of salt
• 3 tbsp Collabit Collagen Oat Creamer (as coconut milk substitute)
  

Steps to make:

1. Rinse and soak mung beans for a few hours, then drain.
2. Boil mung beans with water and pandan leaf until soft (about 30–40 minutes).
3. Add palm sugar and salt. Stir until sugar dissolves.
4. Lower the heat, then add Collabit Collagen Oat Creamer. Stir until the texture becomes creamy and smooth.
5. Serve warm or chilled.
   

Enjoy your Mung Beans Porridge Collagen — sweet, creamy, and naturally nourishing.

Notes:

• For a richer taste, you can add more oat creamer (up to 4 tbsp).
• Perfect to serve cold with ice for a refreshing version!