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Mung Bean Porridge or Bubur Kacang Hijau, Indonesian dessert, serve in a white bowl on a wooden plate with white spoon on the side, close-up top view.
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Bubur Kacang Hijau (Indonesian Mung Bean Porridge)

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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.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6
Course: Dessert
Cuisine: Indonesian
Calories: 271
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 cup dried mung beans rinsed
  • 5 cups water
  • 1 pandan leaf tied into a knot (optional)
  • 1- inch piece fresh ginger sliced
  • 1/2 cup palm sugar chopped (or brown sugar)
  • 1/4 cup granulated sugar
  • 1 cup coconut milk
  • 1/4 teaspoon salt

Equipment

5 Quart Pot
5 Quart Pot
$29.49
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07/21/2026 01:03 pm GMT
soup pot with lid

Cooking Instructions
 

  1. Rinse the mung beans thoroughly under cold water.
  2. Place the mung beans, water, pandan leaf, and ginger in a large saucepan.
  3. Bring to a boil over medium-high heat.
  4. Reduce heat and simmer for 35-40 minutes until the mung beans are soft and beginning to break apart.
  5. Stir in the palm sugar and granulated sugar until dissolved.
  6. Pour in the coconut milk.
  7. Add the salt and stir gently.
  8. Simmer for another 5-10 minutes, stirring occasionally.
  9. Remove the pandan leaf and ginger before serving.
  10. Serve warm or chilled.

Nutrition

Calories: 271kcalCarbohydrates: 43gProtein: 9gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gCholesterol: 0.3mgSodium: 61mgPotassium: 521mgFiber: 6gSugar: 19gVitamin A: 40IUVitamin C: 2mgCalcium: 59mgIron: 4mg

Notes

• Soaking the mung beans for 2-3 hours shortens the cooking time.
• Palm sugar gives the dessert its authentic Indonesian flavor.
• Adjust the consistency with additional water or coconut milk if desired.
• Traditionally served warm, but equally delicious chilled.

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