Bubur Kacang Hijau is an Indonesian sweet mung bean porridge made with coconut milk and sugar. In this version, ginger and optional pandan flavor the beans as they simmer, while palm sugar adds a deeper sweetness. Coconut milk goes in near the end, giving the porridge a rich, creamy finish.
The mung beans should become soft and begin breaking apart before the sugars are added. Their texture gives the porridge its body without blending. Adjust the consistency with a little water if needed, keeping in mind that it thickens as it stands. Serve in small dessert bowls, warm or chilled.
Start with the Vegetable Cooking Guide:
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Video
Bubur Kacang Hijau (Indonesian Mung Bean Porridge)
Bubur Kacang Hijau is a traditional Indonesian mung bean porridge made with coconut milk, palm sugar, and ginger. A comforting dessert enjoyed warm or chilled.
Ingredients
Equipment
soup pot with lid
Cooking Instructions
- Rinse the mung beans thoroughly under cold water.
- Place the mung beans, water, ginger, and pandan leaf, if using, in a large saucepan
- Bring to a boil over medium-high heat.
- Reduce heat and simmer for 35-40 minutes until the mung beans are soft and beginning to break apart.
- Stir in the palm sugar and granulated sugar until dissolved.
- Pour in the coconut milk.
- Add the salt and stir gently.
- Simmer for another 5-10 minutes, stirring occasionally.
- Remove the pandan leaf and ginger before serving.
- Serve warm or chilled.
Nutrition
Notes
• Use whole dried green mung beans for the texture described here. Split, hulled mung beans cook differently.
• Check the beans before adding the sugars. They should be soft enough to mash easily, with some beginning to break apart.
• If the liquid reduces too much before the beans soften, add a little water as needed and continue simmering.
• Chopping palm sugar into small pieces helps it dissolve. Brown sugar is the listed alternative, but it gives a different flavor.
• Keep the heat gentle after adding coconut milk and stir occasionally to prevent the porridge from catching on the bottom.
• Pandan is optional; omitting it changes the aroma. Remove the leaf and ginger slices before serving, and loosen the porridge with a little water if it becomes thicker than you prefer.