Ingredients

  • 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

  • Coconut Milk Stew:

    500 ml water

  • 66 g sweetened condensed milk

  • 66 ml thick coconut milk

  • 1 pandan leaves, knotted

  • 14 g salt

  • Topping : 

    30 ml sweetened condensed milk

  • 50 g cheddar cheese, grated

Bubur Kacang Ijo Susu Keju (Sweet Mung Bean Porridge with Cheese)
Recipe Courtesy of
Awan

Bubur Kacang Ijo Susu Keju (Sweet Mung Bean Porridge with Cheese)

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Bubur Kacang Ijo Susu Keju, is a typical Indonesian food creation made from mung beans cooked infused with palm sugar water and the fragrant pandan leaves. The dish is then served using coconut milk sauce and topped off with grated cheese and sweetened condensed milk.
  • Easy
  • 120 min
  • 60 min
  • 10 min
  • 2 steps
  • 14 Ingredients
  • Easy
  • 2 steps
  • 14 Ingredients
  • 120 min
  • 60 min
  • 10 min

Directions

  1. 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.

    Cook the mung beans


  2. Prepare the coconut milk stew

    • In a saucepan add water and pandan leaves, bring to a boil over medium heat.

    • 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.

    Prepare the coconut milk stew


Plate and Serve!

  • In a serving bowl pour the mung bean pulp. 

  • Pour the coconut milk stew then top off with sweetened condensed milk and grated cheese according to taste.
Plate and Serve!
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    Ingredients
    • 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

    • Coconut Milk Stew:

      500 ml water

    • 66 g sweetened condensed milk

    • 66 ml thick coconut milk

    • 1 pandan leaves, knotted

    • 14 g salt

    • Topping : 

      30 ml sweetened condensed milk

    • 50 g cheddar cheese, grated

    Nutrition
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