Ingredients

  • Serves 2-4 people
  • 330 g mung beans, soaked for 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

Bubur Kacang Ijo (Sweet Mung Bean Porridge)
Recipe Courtesy of
Awan

Bubur Kacang Ijo (Sweet Mung Bean Porridge)

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Bubur Kacang Ijo is a typical Indonesian snack, consumed during a ‘high tea’. Made from mung beans cooked with water and palm sugar with a bunch of pandanus leaves, the ingredients are boiled until the mung beans become soft and then served with additional coconut milk. In some places this menu is served by mixing black sticky rice porridge. Delicious!
  • Easy
  • 120 min
  • 60 min
  • 10 min
  • 2 steps
  • 12 Ingredients
  • Easy
  • 2 steps
  • 12 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!

  • Pour the mung bean into a bowl and mush to the preferred texture.

  • Then pour the coconut milk stew and serve.
Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 330 g mung beans, soaked for 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

    Nutrition
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