Bubur Kacang Hijau
From the moment my mom knows that I’m pregnant, she has told me to drink air kacang hijau (boiled mung bean water) because she said it’s good and beneficial for the baby. After I did some research, apparently mung bean really is nutritious. So instead of just drinking the water (from the boiled mung beans), I went a bit further and made this bubur kacang hijau (mung bean porridge).
Bubur kacang hijau is definitely one comforting dish, suitable for snacks as well as desserts. It can also be served either hot or cold. While some people like to mix the coconut milk straight away into the dish but I prefer to add the coconut milk just before I eat the meal. I treat the coconut milk like sauce and of course, everyone has different preference for his sauce.
If you’re in need for a comforting dish, this would be the one. Otherwise, you can try my bubur ketan hitam (black glutinous rice) recipe here.
Bubur Kacang Hijau
- 1 cup mung beans
- 3/4 cup palm sugar, thinly sliced
- a pinch of salt
- 200 ml coconut milk
- 2 cups water
- 1 pandan leaf
Instructions
- In a pan, boil mung beans with pandan leaf and water. Simmer on low heat for 30 minutes.
- Add more water if necessary, until the beans are completely soft and cooked.
- Once cooked, add salt and palm sugar. When the sugar is completely melted, take off heat.
- In a small pan, heat coconut milk and add a pinch of salt. Once boiled, take off heat.
- Serve bubur kacang hijau in a bowl and drizzle with coconut milk to taste.
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