Bubur Kacang Hijau (Indonesian Mung Bean Porridge)

Bubur Kacang Hijau is an authentic Indonesian porridge, traditionally eaten as breakfast or dessert. The porridge is 100% plant-based. Main ingredients are green mung beans, coconut milk and palm sugar.

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Bubur Kacang Hijau is a very good breakfast or dessert.

What is Bubur Kacang Hijau?

Bubur Kacang Hijau is an Indonesian mung bean porridge. Since Bubur means ‘porridge’ and kacang hijau means ‘green beans’, I think it is safe to say that the name makes sense. In Javanese areas you may find the same porridge going by the name of kacang ijo.

The main ingredients of Bubur Kacang Hijau, are boiled green mung beans, coconut milk and palm sugar. Pandan Leaves and Ginger give the porridge its typical taste. The Indonesians eat their Mung Bean Porridge for breakfast, dessert or even as a snack or late night supper.

There is also a common variation of this porridge that goes by the name of Bubur Ketan Hitam. It is prepared with black glutinous rice and usually comes with bread on the side.

Most of the times the Indonesians will serve you a hot Mung Bean Porridge. It is possible though, to get it as a cold dish as well. We tried both (having cold leftovers the next day) and liked the porridge way better when it was all nice and steamy. 

Ingredients

For 2 servings

Soaked green mung beans, coconut milk, ginger, palm sugar and pandan leaves is all you need for a good Bubur Kacang Hijau.
  • 75 grams (2.6 oz) of green mung beans
  • 100 milliliter (0.4 cup) of coconut milk
  • 2.5 centimeters (1 inch) of ginger, peeled, cut into 4 big pieces and then crushed
  • 4 tablespoons of palm sugar (Tip: Indonesians like it sweet! We think using less sugar is a good idea for most people, especially if you want to eat the porridge for breakfast) 
  • ½ teaspoon of salt
  • 3 pandan leaves (or substitute with a pinch of vanilla extract)
  • 400 milliliter (1 ⅔ cup) of water

Kitchen utensils

  • Cooking pan

How to make Bubur Kacang Hijau

Prep: soak 8 hours | Cook: 40 min. | Total: 40 min.

The Pandan leaves will shrink during simmering.
Make a knot in each pandan leave such that they fit in the pan. During simmering they’ll shrink — and will add taste!
  1. Soak the mung beans for a good 8 hours in 400 milliliter (1 ⅔ cup) of water in a cooking pan.

    If you make the porridge for breakfast, this means soaking the mung beans overnight. If you have less time to soak, no worries. Cooking will just take longer. 
  1. Put the cooking pan with the mung beans and the soaking water onto the stove. Add ½ teaspoon of salt and heat it up. 
  1. Rinse the 3 pandan leaves and cut off the light green part of the stems and the little brownish part at the top. Carefully knot each leaf to make them fit into the cooking pan. Be careful not to break the leaves. 
  1. Meanwhile, peel the ginger, cut it into 4 big pieces and crush the pieces with a knife on your cutting board. Add to the mung beans.
  1. When the water boils, switch down the heat and let your soon-to-be-porridge-simmer for about 25 minutes. Stir regularly.
  1. After 25 minutes, add the 4 tablespoons of palm sugar and the 100 milliliter (0.4 cup) of coconut milk.
  1. Let the ingredients simmer for another 5 to 10 minutes to give the coconut milk time to heat up. 

    Take off the heat sooner if the mung beans are tender and start opening their skin. Total simmering time depends on the beans and the soaking time, but is generally between 30 and 45 minutes.

  2. Take out the pandan leaves and the ginger and serve.
Bubur Kacang Hijau is a very good breakfast or dessert.

Summary

Recipe: Bubur Kacang Hijau
Country: Indonesia
Prep: Soak overnight
Cook: 40 min.
Total: 40 min.
Ingredients: green mung beans, coconut milk, pandan leaves, palm sugar, ginger
Type of meal: breakfast, dessert

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