Mung Beans recipe: Bubur Kacang Hijau

A high-protein Southeast Asian sweet treat

This mung bean dish is a sweet, coconutty, pandan delight. You may have never heard of it before. In Indonesia, we call it 'bubur kacang hijau' which can be translated to sweet mung bean porridge. It's very popular in southeast Asia and if you are familiar with it, you know the nostalgic feel it gives at every bite! Although the recipe is very simple, getting hold of the ingredients might be tricky in person if you don't have a nearby Asian store. However, take a look online and I'm sure you can find them!

Mung Beans

Not only is this sweet bowl delicious, but it's also high in protein and you get to reap the rewards of mung beans such as their antioxidant benefits, low calorie (compared to other desserts!), and high fiber content. It really is delightfully unique and you can eat it at any time of day. SO please enjoy making this mung beans recipe and share with the people you love :)

Note: unlike other beans, mung beans don't need to be soaked. It can be boiled and ready in 30 minutes!

Ingredients

1. 80-100g Mung beans

2. 1 can of coconut milk

3. 100g palm sugar

4. 2 fresh/frozen pandan leaves

method

Serves: 4 bowls

1. Wash your mung beans thoroughly and drain. Put in a big saucepan with the pandan leaves and then add about 1 litre of water and pop it on the hob on medium-high heat. After 15 mins you should be able to spilt the beans with your finger tips without much force,

2. After another 15 minutes, your mung beans should be cooked and you can see them split up and doubled in size. Add the whole can of coconut milk and stir thoroughly. Next, add the block of palm sugar and let it melt.

3. Let the bubur simmer for a few minutes and take it off heat. Serve hot or let it cool and store in the fridge and eat within 3 days.