Bubur Kacang Hijau Recipe (Sweet Pudding with Mung Beans)
Easy bubur kacang hijau recipe. A delicious pudding made from whole mung beans that is a tea time favourite and a must-have Ramadan recipe.
Ingredients
- 200 g mung beans
- 2 L water for soaking, give or take
- 1½ L water for cooking
- 2 pandan leaves
- 100 g gula melaka (dark palm sugar) (or dark brown sugar), read article above
- 60 g white sugar
- 400 ml coconut milk this is 1 large can in the UK, see article above
- 1 small pinch salt
Instructions
The Night Before
- Soak the mung beans in 2L water overnight.At the very least, you want to soak them for 4 hours. Soaking the beans will produce a softer result. Read the article above for more.200 g mung beans, 2 L water
Let's get Cooking
- Drain and rinse the soaking mung beans and place them in a saucepan. Fill with 1 litre (4 cups) water and bring to a boil.Reduce the heat to low and skim off any foam or scum that floats to the top.In the video, I do this after adding the pandan leaves, but it's much easier to do it before.1½ L water
- Add the pandan leaves and both types of sugar and cook for 1 - 1½ hours until the mung beans are soft. I like them really soft, so I tend to go longer. Going longer means you'll have to add a little more water.If you didn't soak your mung beans overnight, you'll most likely need 2 hours and more water for them to get to the very soft, almost falling apart stage.2 pandan leaves, 100 g gula melaka (dark palm sugar), 60 g white sugar
- When you're happy with how cooked or soft the mung beans are, it's time to add the coconut milk.Shake your coconut milk can, then add 250ml (1 cup) of the coconut milk and a tiny pinch of salt, and bring back to a simmer on medium heat. Cook for another 10 minutes on low heat.Fresh coconut milk? You want the second pressing for this. Keep the first pressing for drizzling over. More in the article above.400 ml coconut milk, 1 small pinch salt
- Check seasoning and add more sugar if you'd like it sweeter. Turn the heat off and leave to rest for 5 minutes.Serve the bubur kacang hijau in little dessert bowls, drizzled liberally with the extra coconut milk.
Notes
Total time does not include soaking time.
Nutrition
Calories: 501kcalCarbohydrates: 71gProtein: 14gFat: 21gSaturated Fat: 18gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 107mgPotassium: 833mgFiber: 8gSugar: 35gVitamin A: 57IUVitamin C: 3mgCalcium: 106mgIron: 7mg
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