Mung Bean Pudding (Bubur Kacang Hijau)
Bubur Kacang Hijau is an easy-to-make Indonesian mung bean pudding. This simple and delicious vegan Asian dessert is made with palm sugar, pandan leaves, and coconut milk. Creamy, comforting, and flavorful!
Fits Vegan, Vegetarian, and Gluten-Free diets.
Ingredients
- 1 cup mung beans
- ¾ cup coconut milk
- ½ cup palm sugargula jawa
- 3 cups water
- ¼ tsp salt
- 2 pandan leavesoptional
Instructions
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[mv_schema_meta name="Soak the Mung Beans."]Rinse the mung beans and soak in water for at least 4 hours or overnight to soften them. Soaking the mung beans overnight will reduce cooking time and make the beans more tender.
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[mv_schema_meta name="Cook the Mung Beans."]After soaking, drain and rinse the beans and put them in a large pot with water. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the beans are tender.
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[mv_schema_meta name="Add Coconut Milk and Palm Sugar."]Once the beans are soft, add coconut milk, palm sugar, and a pinch of salt. Stir well to combine. Continue cooking over low heat for another 10-15 minutes until the mixture thickens slightly.
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[mv_schema_meta name="Add Pandan Fragrance."]If using pandan leaves, add 1-2 leaves during the simmering process for extra fragrance. Tie them into a knot and remove before serving.
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[mv_schema_meta name="Serve."]Remove from heat and let the porridge cool slightly. Serve warm or cold, optionally topped with an extra drizzle of coconut milk.
Notes
Refrigerate leftover porridge in an airtight container for up to 3 days. Reheat on the stove over low heat, adding a splash of water or coconut milk to loosen the porridge if needed.
Nutrition
Per serving (1 bowl)
- Calories
- 48 kcal
- Carbs
- 6 g
- Protein
- 0 g
- Fat
- 3 g
- Fiber
- 1 g
- Sugar
- 4 g
- Sodium
- 132 mg
Recipe by Deborah Green
Recipe from https://dishfullofmemories.com/bubur-kacang-hijau-mung-bean-porridge/