Ingredients with Measurements:
- 1 cup of mung beans (kacang hijau)
- 6 cups of water
- 1 pandan leaf
- 1 cup of coconut cream
- 1/2 cup of palm sugar
- 1/2 teaspoon of salt
Special equipment needed:
- Pressure cooker or pot
- Blender or food processor
Step-by-step instructions:
1. Rinse the mung beans and soak them in water for at least 2 hours.
2. Drain the water and put the mung beans in a pressure cooker or pot with 6 cups of water and pandan leaf.
3. Cook the mung beans until they are soft and mushy. If using a pressure cooker, cook for 15 minutes, or if using a pot, cook for 1 hour.
4. Once the mung beans are cooked, remove the pandan leaf and blend the mung beans until smooth.
5. Return the blended mung beans to the pot and add the palm sugar and salt. Cook for another 10 minutes until the sugar has dissolved.
6. In a separate pot, heat the coconut cream over low heat until it thickens.
7. Serve the bubur kacang hijau in bowls and top with the thickened coconut cream.
- Time:
Preparation time: 2 hours (including soaking time)
- Cooking time: 1 hour 15 minutes
Temperature:
- Cook the mung beans in a pressure cooker or pot over medium heat.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 300
- Fat: 15g
- Carbohydrates: 35g
- Protein: 5g
- Fiber: 5g
Substitutions for ingredients:
- If palm sugar is not available, you can use brown sugar or honey instead.
- If pandan leaf is not available, you can omit it or use vanilla extract instead.
Variations:
- You can add diced sweet potatoes or taro to the bubur kacang hijau for extra texture and flavor.
- You can also top the bubur kacang hijau with sliced bananas or jackfruit.
Tips and tricks:
- Soaking the mung beans beforehand will help them cook faster and become softer.
- Be sure to blend the mung beans until they are completely smooth to achieve a creamy texture.
- Stir the coconut cream constantly while heating to prevent it from burning.
Storage instructions:
- Store any leftover bubur kacang hijau in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the bubur kacang hijau in a pot over low heat, stirring occasionally until heated through.
Presentation ideas:
- Serve the bubur kacang hijau in small bowls or cups.
- Drizzle the thickened coconut cream over the top of the bubur kacang hijau in a decorative pattern.
Garnishes:
- Top the bubur kacang hijau with toasted coconut flakes or chopped nuts for added texture.
Pairings:
- Bubur kacang hijau pairs well with savory dishes such as fried rice or grilled chicken.
Suggested side dishes:
- Serve the bubur kacang hijau with steamed vegetables or a side salad for a balanced meal.
Troubleshooting advice:
- If the mung beans are not cooked enough, add more water and continue cooking until they are soft.
- If the coconut cream is too thick, add a little water to thin it out.
Food safety advice:
- Make sure to soak the mung beans for at least 2 hours to ensure they are fully cooked and safe to eat.
Food history:
- Bubur kacang hijau is a traditional Indonesian dessert that is commonly served during Ramadan.
Flavor profiles:
- Bubur kacang hijau has a creamy and sweet flavor with a hint of pandan.
Serving suggestions:
- Serve the bubur kacang hijau warm or chilled, depending on your preference.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian