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 and black glutinous rice porridge.
It’s a sweet dessert that uses coconut milk and palm sugar with pandan leaves as its fragrance.
This sweet porridge is very famous in Indonesia. And it’s one of the popular street foods that are enjoyed any time of the day, although Indonesians love to have it as breakfast as well.
I love this Mung bean dessert with coconut milk. And I love it even more with black glutinous rice, or Ketan Hitam (Item) in Indonesian.
Actually, I wanted to share this recipe with the black glutinous rice porridge so that it will be like proper Indonesian street food 😄. But due to lockdown, my groceries are limited to online shopping. And to get glutinous rice, I would have had to go to Chinatown.
So yeah, it’s better than nothing. Let’s just have this Bubur Kacang Hijau (Ijo). And I’ll try to share Bubur Ketan Hitam some other time.
By the way, in case you’re wondering, the word ‘ijo’ is the slang for ‘Hijau’ which means green. And ‘Item’ is the slang word for ‘Hitam’ that means black. Lastly, ‘bubur’ literally means porridge.
This post may contain affiliate links. If you click and make any purchase through the links, I may get a small commission without any extra cost to you. Check our disclosure policy for more info.
Mung bean dessert recipe
So, the reason I’m sharing this recipe is to show how fascinating what culture has to offer. Because, in my husband’s family culture – which is Pakistani/ Indian/ Kashmiri related – Mung bean is often used for cooking savoury. Their famous dish is Mung dal – mung bean curry.
Though my husband told me that his mom used to cook Mung beans with milk as a sweet dish, I haven’t come across desserts made of Mung beans among Pakistani/ Indian food recipes. In fact, many of my Pakistani/ Indian friends were surprised when I told them that Indonesians cook Mung beans as sweet desserts. And there are many dessert dishes made of this type of lentils.
Traditionally, this Mung bean dessert uses coconut milk and pandan leaf that makes it 100% vegan. However, if you like, you can substitute the coconut milk with regular milk and pandan leaf with vanilla. It will still be tasty. Just a bit different 😊.
I don’t think I really need to mention again how impressive the 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.
I hope you find the recipe intriguing and makes you want to try to cook it. If you do, please let me know how you think of the dish. Do you like it? If so, would you share your views about it in the comments below?
And before you go, don’t forget to check my other recipes that you may equally love.
- Chocolate mousse with two ingredients and without eggs.
- Agar-agar milk pudding with condensed milk and raspberries.
- Chocolate mousse pudding with Aquafaba and no gelatin.
- A less-naughty apple and raspberry crumble.
- Dairy-free chocolate brownies traybake.
Thank you and all the best.