🇮🇩 Indonesia · Dessert
Bubur Kacang Hijau
By eatmundo · August 4, 2026
A comforting Indonesian mung bean porridge simmered in coconut milk, palm sugar, and aromatic ginger. Often enjoyed as a nutritious breakfast or warm dessert.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak 200g of mung beans in water for at least 4 hours to soften them, then drain.
- 2
Boil 1 liter of water in a large pot and add the soaked beans, cooking for 20 minutes until they start to break open.
- 3
Add the 3cm piece of bruised ginger and 2 pandan leaves, letting them simmer for 10 minutes to release their fragrance.
- 4
Stir in 100g of palm sugar and 1/2 tsp of salt, ensuring the sugar dissolves completely into the dark, sweet broth.
- 5
Pour in 400ml of coconut milk slowly while stirring continuously to prevent it from curdling.
- 6
Simmer on low heat for another 10 minutes until the texture becomes thick and creamy, reflecting the perfect porridge consistency.
- 7
Remove the ginger and pandan leaves before serving into individual bowls.
- 8
Serve warm; if you prefer it chilled, add a few ice cubes, though it is traditionally eaten as a hot comfort food.
Frequently Asked Questions
Can I use split mung beans instead of whole?+
Yes, split mung beans cook much faster, but whole beans offer a better texture for a traditional porridge.
What if I can't find fresh pandan leaves?+
You can use a few drops of pandan extract, though the aroma won't be as complex as the fresh leaves.
Is it okay to use canned coconut milk?+
Yes, just make sure to stir it well. If it's very thick, add a splash of water to reach the desired consistency.
Can I add other ingredients?+
Many people add sweet potato cubes or glutinous rice balls to add variety and bulk to the dessert.
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