Bubur Kacang Hijau – Indonesian Mung Bean Pudding
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Bubur Kacang Hijau is a sweet mung bean pudding made by boiling mung beans, and cooking them with coconut milk, palm sugar, and pandan leaves. It’s sweet and hearty, perfect for a warming, comforting dessert or snack.
Bubur Kacang Hijau translates to Green Bean Porridge (Bubur means Porridge, Kacang means Bean, and Hijau is the color Green). It’s served warm or cold, topped with a splash of coconut milk for added creaminess.
The taste is rich and creamy. The earthy, slightly nutty flavor of the mung beans is balanced by the sweetness of palm sugar and the smoothness of coconut milk. It’s somewhat similar to a warm rice pudding, with a slightly chewy texture from the beans.
Preparation Overview
To make Bubur Kacang Hijau, mung beans are soaked, then simmered until tender. The cooked beans are combined with coconut milk, palm sugar, and a hint of salt. The mixture is simmered again to thicken and create a creamy texture.
Continue below for the full recipe with ingredients and step-by-step instructions.
Customization Options
You can add ginger for a warming spice, pandan leaves for fragrance, or substitute palm sugar with brown sugar or honey. Some people add sticky rice or tapioca pearls for extra texture, or a splash of condensed milk for more richness.
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 sugar (gula jawa)
- 3 cups water
- ¼ tsp salt
- c2 pandan leaves (optional)
Instructions
- 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. - 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.
- 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.
- If using pandan leaves, add 1-2 leaves during the simmering process for extra fragrance. Tie them into a knot and remove before serving.
- 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.
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Nutrition Information:
Yield: 6 Serving Size: 1 bowlAmount Per Serving: Calories: 48Total Fat: 3gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 132mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 0g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
Did this recipe make you want more?
Here are some of my favorite Indonesian Bubur dessert recipes you can try:
Bubur Sumsum – Coconut Rice Flour Pudding
Bubur Ketan Hitam – Black Rice Pudding
Bubur Nasi Manis – Sweet Coconut Rice Pudding
