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Asian

Bubur Kacang Hijau

A warming Indonesian porridge of mung beans slow-simmered with pandan and ginger, sweetened with palm sugar and finished with a swirl of salted coconut milk. Eaten for breakfast or as an afternoon snack, served warm in a bowl.

SnacksLunch & dinnerVegan8g+ fibre
70 min10 prep · 60 cookEasy509 kcalper serving
Bubur Kacang Hijau

Method

  1. Rinse 60 g of dried mung beans in several changes of cold water until it runs clear, picking out any grit or shrivelled beans. Cover generously with fresh cold water and leave to soak for at least 4 hours, or overnight, then drain. Soaking is what lets the beans collapse into a porridge rather than staying firm.
  2. Put the drained beans in a small heavy saucepan with 500 ml of water, 1 pandan leaf tied into a knot and 10 g of peeled, sliced ginger. Bring to the boil over high heat, skimming off any foam that rises, then lower to the gentlest simmer.
  3. Cover and simmer for 40 minutes, stirring every 10 minutes or so and scraping the base so nothing catches. The beans should be soft enough to crush against the side of the pan with a spoon.

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Per serving

509kcal
16gprotein
83gcarbs
15gfat
11gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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