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Author Notes: My first encounter with Bubur Kacang Hijau was this summer, during my short stay in Indonesia. It was one of the very few breakfast items I didn't recognise at the breakfast buffet. I immediately loved the combo, and have been trying to recreate it since I got back. This is actually not a proper recipe, as it is so simple but use it to inspire you. —Jona @AssortedBites
cups mung beans
can full fat coconut milk
tablespoons brown sugar ( ideally gula melaka)
pinches of salt
knotted Pandan leaf (for the lucky ones living in places where this is available fresh) or extract for the rest of us (although optional)
Toppings (almonds, hazelnuts, goji berries, sesame, anything else) (optional)
- Rinse the mung beans and put them in a bowl. Add water enough to cover and leave overnight in the fridge.
- After soaking them and noticing that the beans have become softer, rinse again and put them in a small pan covering with water.
- Add a pinch of salt, the sugar, the pandan leaf and bring to boil for about 20-30 minutes.
- Lower heat and add coconut milk. Turn off the heat but you can leave the pan on the hot stove to keep it warm.
- I like to serve it in a bowl and top it with goodies like almonds, goji berries, sesame seeds and the likes. Can be enjoyed either warm or cold.