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
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Ingredients
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2 cups
mung beans
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1
can full fat coconut milk
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3-4 tablespoons
brown sugar ( ideally gula melaka)
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a pinches
of salt
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1
knotted Pandan leaf (for the lucky ones living in places where this is available fresh) or extract for the rest of us (although optional)
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Toppings (almonds, hazelnuts, goji berries, sesame, anything else) (optional)
Directions
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Rinse the mung beans and put them in a bowl. Add water enough to cover and leave overnight in the fridge.
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After soaking them and noticing that the beans have become softer, rinse again and put them in a small pan covering with water.
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Add a pinch of salt, the sugar, the pandan leaf and bring to boil for about 20-30 minutes.
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Lower heat and add coconut milk. Turn off the heat but you can leave the pan on the hot stove to keep it warm.
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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.
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