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

1. In a pan, boil mung beans with pandan leaf and water. Simmer on low heat for 30 minutes.
2. Add more water if necessary, until the beans are completely soft and cooked.
3. Once cooked, add salt and palm sugar. When the sugar is completely melted, take off heat.
4. In a small pan, heat coconut milk and add a pinch of salt. Once boiled, take off heat.
5. Serve bubur kacang hijau in a bowl and drizzle with coconut milk to taste.

I was spending an extended weekend at my parents’ when I realized that they haven’t used their new sparkly oven at all. My parents just moved back in to their newly renovated home and they’re never a big user of oven. As for me, I’ve been missing baking / cooking using oven because we don’t have one in our rented apartment. So I thought I’d warm up forgotten baking skill (and the oven!) by making something easy and almost error free: Banana Bread!

Banana Bread

• 230 gram (1.75 cup) all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs, lightly beaten
• 110 gram (0.5 cup) butter, melted and cooled
• 125 gram (0.5 cup) white sugar
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed well
• optional: 110 gram pecans / walnut, toasted and chopped

Instructions

1. Preheat oven to 180 degrees C and prepare rack to the middle position
2. Grease your bread loaf pan (Mine is 23 x 13 x 8 cm) with butter or vegetable spray
3. If you want to add nuts, toast them for 10 minutes in the oven. Chopped once cool.
4. In a bowl combine flour, baking powder, baking soda, salt and ground cinnamon
5. In another bowl combine butter and white sugar until well combined. Add eggs, vanilla extract and mix well. To this mix then add your mashed bananas and stir lightly to combine.
6. Add the banana mix into the dry ingredients and mix lightly. Do not overdo the mix to avoid rubbery bread.
7. Pour the batter into the greased loaf pan and let it bake for 55 – 60 minutes.
8. Test if the cake is baked by inserting a toothpick / a chopstick into the centre and see if it has come out clean.
9. Place on a wire rack to cool down and remove bread from pan.
10. Cut to serve and enjoy!

Looking excited

Along with our move to Bandung, I decided to cook more Indonesian food or practically cooking with ingredients that I can’t easily (or cheaply) find in Melbourne. My dear husband is obviously more than excited to have more varieties in our diet On one groceries shopping run, he asked me to make Black Glutinous Rice which is a popular dessert here in Indonesia. As we prefer the less sweet version, this recipe also suits breakfast. Feel free to adjust the sugar to taste. 

Black Glutinous Rice

Glutinous Rice

• 250 gram glutinous rice, soak for 3 hours or overnight
• 1.5 L water
• 1 tablespoon salt
• 150 gram coconut sugar
• 2 pandan leaves, roughly torn

Coconut Milk

• 250 ml coconut milk
• 1 tablespoon salt
• 1 pandan leaf, roughly torn

Instructions:

1. Ensure to soak the rice for at least 3 hours, or otherwise the rice will take longer to cook.
2. Place the drained rice in a saucepan, along with water and pandan leaves, bring the mix to boil over a medium-high heat.
3. Reduce heat and simmer uncovered until rice is tender, stirring occasionally. This will take approximately 45 mins. Add more water if required.
4. Once the rice is tender add sugar and salt, and simmer for another 3 minutes or until the wanted consistency is reached. Take the saucepan off the stove.
5. For the coconut milk, combine the ingredients in a small saucepan and bring the mix to boil.
6. Serve the rice with the sauce while they’re warm and enjoy!