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.
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
- 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.
- 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.
- 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