Bubur Kacang Hijau
Bubur Kacang Hijau literally means green mung bean porridge. It’s mung bean cooked in coconut milk and palm sugar that has a texture of porridge. So it is a sweet porridge.
You can find this hugely popular street food in almost every corner of Indonesia. Often it is paired with black glutinous rice porridge which is called Bubur Ketan Hitam.
Here, I’m sharing with you the recipe of the mung bean one.
A modest dessert full of goodness
If you ever go to Indonesia, you may see many food street sellers that do ‘Bubur Kacang Ijo dan Ketan Item’. That literally means Mung bean porridge and black glutinous rice porridge.
Often, this pair is enjoyed as breakfast and you can see the street hawkers selling them during AM. However, they’re also famous as sweet snacks that one enjoys in the afternoon.
And during the fasting month Ramadan, this Indonesian mung bean dessert becomes one of the most sought-after food items for breaking the fast.
This is because the impressive benefits of Mung beans are for health. But if you wonder, you can check out the article by Healthline on the health benefits of Mung beans here.
So really, having this sweet mung bean porridge in the morning to start the day won’t be a bad idea, imo.
Traditionally, this Mung bean dessert only uses coconut milk, palm sugar, salt and pandan leaf that makes it 100% vegan. However, if you like, you can substitute the coconut milk with regular cow’s milk and pandan leaf with vanilla. It is equally yummy.
How to make Bubur Kacang Hijau
Essentially, you want to cook the mung bean on its own first until it’s fully cooked and soft. Just boil it in plenty of water without anything.
It usually takes me around 20-25 minutes to cook the lentils. Do take care and keep stirring every now and again to ensure the mung beans are cooked evenly.
Once the beans are soft and cooked, you can add the sugar, salt, pandan leaf and ½ cup of coconut milk. Continue cooking until it simmers for about 2-3 minutes.
Then you heat the remaining coconut milk with a pinch of salt and pandan leaf. Let it simmer for about 5 minutes until the milk looks shiny.
Serve the porridge in a bowl and drizzle the coconut milk over it.
Top tips to make a delicious Bubur Kacang Hijau
- Try not to skip stirring the mung beans when boiling them the first time. Else, the lentils won’t cook evenly.
- A little bit of salt in sweet dessert will elevate the flavour. So do not skip the salt.
- When cooking the coconut milk, do so until the milk boils and simmers to the point that the oil slightly forms and separates from the milk on the edges. This way, the coconut milk won’t go bad quickly.
Technically, you can freeze your Bubur Kacang Hijau. It keeps well in the freezer upto 2 month. Take it out of the freezer and leave it to thaw overnight in the fridge/ refrigerator the night before serving.
Reheat the porridge until it is boiling and piping hot. Eat the thawed porridge within 3 days and do not refreeze.
You can store your mung bean porridge in the fridge for upto 5 days.
More Indonesian sweet dessert recipes
I hope you find this Bubur Kacang Hijau recipe intriguing, and makes you want to try to cook it. If you do, please let me know what you think of it. Do you like it? If so, would you share your views about it in the comments below (leave a reply)?
And before you go, don’t forget to check my other Indonesian sweet dessert recipes that you may equally love.
- Serabi Kuah: Indonesian pancakes with palm sugar syrup and coconut milk.
- Kolak Biji Salak: Indonesian sweet potato balls in palm sugar and coconut milk.
- Martabak Manis: Indonesian sweet thick pancake.
- Dadar Gulung: rolled pancake with coconut and palm sugar stuffing.
Take care and all the best.