BUBUR KACANG IJO ( MUNG BEANS PORRIDGE)

Bubur kacang ijo or Mung beans porridge is a dessert made of Mung beans with palm sugar & coconut milk. Kacang ijo or Kacang Hijau means Mung beans. Bubur means Porridge.

This is a very popular dessert. Sometime when the weather getting warm or hot we like to have it cold with ice, we called it Es Kacang Ijo (mug beans ice).  My mom often prepared this dessert for me and now I like to make it myself. This is a very simple dessert but delicious.

BUBUR KACANG IJO (MUNG BEANS PORRIDGE)

BUBUR KACANG IJO (MUNG BEANS PORRIDGE)
© 2012 Liza W. Widjaja

Ingredients :

250 gram Mung beans

225 gram palm sugar

50 gram sugar

1/2 teaspoon salt

2 cm ginger

2 pandan leaves

For the santen ( coconut milk):

250 ml coconut milk

1/2 teaspoon salt ( for santen/ coconut milk)

2 pandan leaves

KACANG IJO/ HIJAU (MUNG BEANS)

KACANG IJO / HIJAU (MUNG BEANS)
© 2012 Liza W. Widjaja

Method :

Wash & drain Kacang Ijo ( Mung Beans).

In a pot boil mung beans in the water. Cook in a low heat until the beans soft. If it still hard add more water & cook some more. Add 1 cup at a time.

When the beans are soft add palm sugar, ginger, pandan leaves, sugar & salt.

Stir  & cook for a few more minutes. Taste for sugar.

Add the coconut milk, continue to cook until it boil.

Turn off the heat, let it cool.

Serve in a bowl.

You can have the coconut milk cook separately.

To Cook Santen ( coconut milk ) separate from Kacang Ijo ( mung beans dessert ):

Cook the coconut milk until boil, add the salt. Stir, it should be a little thick . Serve on top of the Kacang Ijo ( mung beans porridge ).

Enjoy it.

BUBUR KACANG IJO (MUNG BEANS PORRIDGE)

BUBUR KACANG IJO (MUNG BEANS PORRIDGE / DESSERT)
© 2012 Liza W. Widjaja

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