Balinese Mung Bean Porridge (bubur Kacang Hijau)

Balinese Mung Bean Porridge, also known as Bubur Kacang Hijau, is a traditional Indonesian dessert that is popular in Balinese cuisine. This sweet and creamy porridge is made with mung beans, coconut milk, and palm sugar, and is often served as a snack or dessert.

Balinese Mung Bean Porridge (bubur Kacang Hijau)

Ingredients

  • 1 cup mung beans, soaked overnight
  • 4 cups water
  • 1 pandan leaf, tied in a knot
  • 200ml coconut milk
  • 150g palm sugar, or to taste
  • Pinch of salt

Instructions

  1. Drain the soaked mung beans and place them in a pot with 4 cups of water and the pandan leaf. Bring to a boil, then reduce the heat and simmer for 45-60 minutes, or until the mung beans are soft and starting to break down.
  2. Stir in the coconut milk, palm sugar, and a pinch of salt. Continue to simmer for another 10 minutes, stirring occasionally, until the porridge thickens.
  3. Remove the pandan leaf and discard. Serve the porridge warm or chilled.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
30g
Protein
5g
Fat
8g

Supplies

Pot Stirring spoon Bowls for serving

Tools

Stovetop

Serving suggestions

Serve the Balinese Mung Bean Porridge topped with additional coconut milk and a sprinkle of palm sugar for extra sweetness.

Tips & tricks

For a creamier porridge, you can blend a portion of the cooked mung beans before adding the coconut milk and palm sugar.

Cost

$5