By eatmundo · August 4, 2026
Same ingredients, elsewhere in the world
10 matchesDishes from other countries' kitchens, made from the same core ingredients as Bubur Kacang Hijau. The percentage is the share of ingredients the two recipes have in common.
Tao Suan (Mung Bean Pudding)In Thailand · same ingredients· Same technique67%
Bubur Kacang HijauIn Indonesia · same ingredients67%
Refreshing Mung Bean SoupIn China · same ingredients57%
A soothing, warm Malaysian mung bean porridge cooked with coconut milk and fragrant pandan leaves.
According to eatmundo's ingredient comparison, the closest dish to Bubur Kacang Hijau from another cuisine is Tao Suan (Thailand): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Rinse 150g mung beans thoroughly and soak for at least 2 hours to soften.
- 2
Place beans in a pot with 500ml water and 2 knotted pandan leaves.
- 3
Simmer on medium-low heat for 30 minutes until the beans are tender and split open.
- 4
Add 80g rock sugar and 0.25 tsp salt, stirring until the sugar has fully dissolved.
- 5
Pour in 200ml coconut milk and bring to a gentle simmer for another 5 minutes.
- 6
Remove the pandan leaves before serving warm in individual bowls.
Frequently Asked Questions
What is Bubur Kacang Hijau?
Bubur Kacang Hijau is a sweet Malaysian dessert porridge made from mung beans, coconut milk, and rock sugar. Often infused with pandan leaves, it is typically served warm as a snack or comfort food.
Do I have to soak the beans?
Soaking drastically reduces cooking time and ensures the beans soften evenly.
Can I replace rock sugar?
Yes, palm sugar or brown sugar can be used, though it will change the color and flavor profile slightly.
Is it served hot or cold?
It is traditionally served hot, but it is equally refreshing chilled in warm weather.
Can I make it thicker?
Yes, reduce the water amount to 400ml for a thicker, heartier consistency.
