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Bubur Kacang Hijau Recipe

Bubur Kacang Hijau Recipe

Have you ever heard of bubur kacang hijau? It’s a popular Indonesian porridge made from mung beans, coconut milk, and pandan leaves.
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Prep Time: 1 hour 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 55 minutes
Course: Dessert
Cuisine: Indonesian
Keyword: Bubur Kacang Hijau Recipe
Servings: 3 Servings
Calories: 510kcal
Author: Bex Smith

Equipment

  • bowl
  • Pot
  • Ladle, etc.

Ingredients

  • 125 grams of Tender Mung Beans small emerald orbs known for their delicate texture
  • 1 Pandan Leaf carefully knotted, imparting a floral aroma to elevate your culinary creation
  • 75 grams of Single-Origin Palm Sugar sourced from sun-kissed palms for a rich and nuanced sweetness
  • 1/2 tablespoon of Golden Cane Sugar a touch of natural sweetness to harmonize the flavors
  • 2 cm of Fresh Ginger peeled and thinly sliced, introducing a subtle warmth to the dish
  • A Pinch of Pink Himalayan Salt for a mineral-rich enhancement to the taste profile
  • 500 ml of Pristine Mountain Spring Water the liquid canvas for your gastronomic masterpiece
  • 75 ml of Luxurious Coconut Milk extracted from handpicked coconuts, for a creamy and indulgent finish
  • 1 Teaspoon of Finely Milled Rice Flour optional, for a silky consistency if desired

Instructions

Prepare Mung Beans:

  • Rinse the tender mung beans thoroughly under cold water. Soak them in water for about 2 hours to soften.

Cook Mung Beans:

  • In a pot, combine the soaked mung beans and 500 ml of pristine mountain spring water. Add the knotted pandan leaf and thinly sliced fresh ginger. Bring to a boil, then reduce heat and simmer until the mung beans are soft and tender. This may take about 30-45 minutes.

Sweeten with Palm Sugar:

  • Once the mung beans are tender, add 75 grams of single-origin palm sugar to the pot. Stir until the palm sugar is fully dissolved.

Add Golden Cane Sugar:

  • Incorporate 1/2 tablespoon of golden cane sugar into the mixture. Stir well to combine, adjusting sweetness to your liking.

Season with Pink Himalayan Salt:

  • Add a pinch of pink Himalayan salt to enhance the overall taste profile. Stir to ensure even seasoning.

Introduce Coconut Milk:

  • Pour in 75 ml of luxurious coconut milk, stirring continuously to create a creamy consistency. Adjust the amount based on your preference for creaminess.

Optional: Add Rice Flour (for Silkiness):

  • If you desire a silkier consistency, mix 1 teaspoon of finely milled rice flour with a small amount of water to create a smooth paste. Stir the paste into the porridge and cook for an additional 5-10 minutes until it thickens slightly.

Serve Warm:

  • Remove the pandan leaf and discard it. Ladle the bubur kacang hijau into bowls and serve it warm.

Enjoy the Delightful Bubur Kacang Hijau:

  • Relish in the comforting and sweet flavors of your homemade bubur kacang hijau, a classic Indonesian mung bean porridge with a touch of pandan and coconut goodness.

Notes

Here are some tips for making the perfect bubur kacang hijau:
• Soak the mung beans for at least 4 hours or overnight for best results.
• Use full-fat coconut milk for a creamier texture.
• Adjust the sweetness and saltiness to your liking.
• If the porridge is too thick, add a bit more water or coconut milk.
• Serve the porridge hot for the best flavor.

Nutrition

Calories: 510kcal
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