Mung bean dessert with coconut milk

Name: Mung bean dessert with coconut milk
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8 serving
Ingredients: ½ cup mung beans; ½ cup palm sugar; ½ teaspoon salt; 4 cup water; 1 cup coconut milk; 1 pandan leaf

User Reviews

4.9

30 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
8
Calories
159 kcal
Course
Brunch
Cuisine
Indonesian

Mung bean dessert with coconut milk

Liam Rios

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This creamy Mung bean dessert with coconut milk is called Bubur Kacang Hijau (Ijo) in Indonesian. It's a comfort sweet dish that popular to have for breakfast as well as for dessert.

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Ingredients

Servings

½ cup mung beans.
½ cup palm sugar jaggery.
½ teaspoon salt.
4 cup water.
1 cup coconut milk.
1 pandan leaf see the note.

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Instructions

Wash and rinse the Mung beans 2-3 times, and boil the beans in 4 cups of water at medium heat with the lid on. Once the water reaches boiling point, you may want to take the lid off.
Stir the beans every now and again to make sure that all the lentils are evenly cooked. Usually, it takes me about 20-25 minutes.
Once the beans look plumped up and cooked, add in the sugar, salt, and ½ of pandan leaf. Cover the pot and cook further for about 5 minutes until all the beans soften. Keep an eye on it and stir it every so often to make sure everything is cooked. Try to mash some of them so the porridge will look thick and taste more flavoursome.
Then add in ½ cup of the coconut milk, stir the porridge, let it cook and simmer for another 5 minutes. Your bubur kacang Hijau is ready. Set aside.
In a separate pan, boil the remaining ½ cup of coconut milk with the other ½ of pandan leaf, and a pinch of salt until it boils. Once it reaches boiling point, let it simmer for at least 10 minutes until you can see the creamy coconut milk looks slightly oily. Turn the heat off.
Serve the Mung bean porridge in a bowl and pour the coconut milk over.

Notes

Pandan leaf has a very exotic and distinct fragrance. Here in the UK, the pandan leaf we get at the shop is imported from Thailand. And the leaves are very long. Indonesia’s pandan leaves are much shorter. Therefore, for this recipe, we only need one piece of Thai pandan leaf. If you find it difficult to find, you can substitute it with vanilla. I can only say that the Pandan aroma suits better with coconut milk.
If palm sugar (jaggery) is not available to you, you can substitute it with dark soft brown sugar or dark muscovado sugar.

Nutrition Information

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Serving 1g Calories 159kcal (8%) Carbohydrates 21g (7%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 7g (35%) Sodium 206mg (9%) Fiber 1g (4%) Sugar 17g (34%)