Serves 2-4 people
330 g mung beans, soaked 1 hour
1330 ml water
7 g salt
2 pcs pandan leaves
20 g ginger, cut into 3
166 g sugar
30 g tapioca, dissolve in 100 ml of water
Jackfruit Coconut Milk Stew:

500 ml water
66 g sweetened condensed milk
66 ml thick coconut milk
1 pandan leaves, knotted
14 g salt
50 g jackfruit, cut according to preference

Recipe Courtesy of
Awan

Bubur Kacang Ijo Nangka (Sweet Mung Bean Porridge with Jackfruit)

Bubur Kacang Ijo Nangka is a typical Indonesian morning or afternoon snack, made from mung beans cooked with water and palm sugar with a bunch of pandanus leaves. Served with coconut milk and cooked pieces of jackfruit, it is a refreshing and wonderful sweet boost to your day.

Difficulty: Easy

Preparation: 120 min
Cook: 60 min
Clean up: 10 min

Steps: 2 steps
16 Ingredients

Difficulty: Easy
Steps: 2 steps
16 Ingredients

Preparation: 120 min
Cook: 60 min
Clean up: 10 min

Directions

Cook the mung beans
- Soak mung beans with water, salt, pandan leaves, 3 pieces of ginger and sugar overnight. Wash thoroughly after it has been soaked.
- Boil mung beans for 1 hour over medium heat. Then thicken with tapioca flour before setting aside.
To speed up the process of making mung bean puree, you can steam the mung beans for 30 minutes.

The characteristics of a ripe mung bean are usually a cracked bean or one that has expanded slightly.

Mung beans can be replaced with red beans.

Prepare the jackfruit coconut milk stew
- In a saucepan add the salt water and pandan leaves. Bring to a boil over medium heat, then add the jackfruit.
- Once boiling, add coconut milk and sweetened condensed milk, stirring continuously so that the coconut milk does not split. Once it is well mixed in, remove and set aside.

Plate and Serve!

In a serving bowl pour the mung bean. Mash it according to preference then pour the jackfruit coconut milk and serve.

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Name: Bubur Kacang Ijo Nangka (Sweet Mung Bean Porridge with Jackfruit)
Prep time: P0Y0M0D2H0M0S
Cook time: P0Y0M0D1H0M0S
Total time: P0Y0M0D3H0M0S
Yield: Serves 2-4 people
Cuisine: Asian
Ingredients: 330 g mung beans, soaked 1 hour; 1330 ml water; 7 g salt; 2 pcs pandan leaves; 20 g ginger, cut into 3; 166 g sugar; 30 g tapioca, dissolve in 100 ml of water; Jackfruit Coconut Milk Stew: 500 ml water; 66 g sweetened condensed milk; 66 ml thick coconut milk; 1 pandan leaves, knotted; 14 g salt; 50 g jackfruit, cut according to preference