
Bubur kacang hijau sometimes is pronounced as bubur kacang ijo. Well, I didn’t have time to make the complex version. So I made a version that was enriched with palm sugar (gula aren), flavoured with pandan leaves and touched of coconut milk at the end. Palm sugar and coconut sugar (gula jawa/gula merah/gula kelapa) are used interchangeably in Indonesian cuisine.
Lately, I have seen organic coconut sugar and produced in the Philippines at one of Asian markets in Winnipeg.
Besides having this as dessert, it can be for a breakfast. Indonesians don’t separate food for breakfast, lunch and dinner as typical Europeans or North Americans. We eat rice 3 times a day and can be with the same vegetables and protein sources for all those times.
Some people like making this by combining and boiling all the ingredients together. But, I like separating the coconut milk and mung bean. So, I can save them for later in the fridge.
Bubur Kacang Hijau
– Indonesian Sweet Mung Bean Porridge –
Ingredients:
150 grams (1/3 lb) green mung beans
1.5 L (6 1/3 cups) water
250 grams (0.55 lb) coconut sugar (gula merah) or palm sugar (gula aren)
1/2 teaspoon salt
1 cm (0.4 inch) long ginger, peeled (optional as I don’t use this)
1 pandan leaf, cut into 2.5 cm (1 inch) long
Sauce
1 pandan leaf, cut into 2.5 cm (1 inch) long
250 mL thick coconut
Directions:
1. Wash mung beans thoroughly by soaking them in ample water. Any floating beans should be removed.
2. In a pot, combine 1.25 L, mung beans, 1 pandan leaf and 50 grams (1.76 oz) coocnut sugar for 2 hours.
3. After 2 hours, add the rest of coconut sugar to in the pot with the soaked mixture. Boil until the beans are soft. Add salt and mix. Simmer for another 10 minutes.
4. Sauce: Boil coconut milk and pandan leaf in the saucepan.
5. Serving: In a bowl, place the mung bean mixture. Drizzle with pandan coconut milk sauce over.
Cook’s Note:
You can always reduce the amount of coconut sugar, then before serving, you can drizzle over with sweetened condensed milk beside the pandan coconut milk sauce.
I love to put ice on it or store it in the fridge. So yum!
I love to put ice on it or store it in the fridge. So yum!
This is so yum! I love this super cold and in summer.
This is delicious especially with lots of coconut and serve cold!
This is so yum! I love this super cold and in summer.
This is delicious especially with lots of coconut and serve cold!
Delicious! Your version is thicker, my version is more soupy.
I like the idea of using palm sugar, give it a nice colour!
Delicious! Your version is thicker, my version is more soupy.
delicious combination looks wonderful with mung bean
I like the idea of using palm sugar, give it a nice colour!
delicious combination looks wonderful with mung bean
this looks so delicious! i'm such a fan of mung beans and the taste of coconut is just wonderful!
this looks so delicious! i'm such a fan of mung beans and the taste of coconut is just wonderful!
We have a similar dish in the Philippines we serve as afternoon snack. I love this anytime.
We have a similar dish in the Philippines we serve as afternoon snack. I love this anytime.
I love this esp with that touch of coconut milk 🙂