Ingredients with Measurements:
- 1 cup of mung beans
- 6 cups of water
- 1 pandan leaf
- 1 cup of coconut milk
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 1/4 cup of coconut flakes
Special equipment needed:
- Pressure cooker or pot with lid
- 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 the pandan leaf.
3. Cook the mung beans until they are soft and mushy. If using a pressure cooker, cook for 15 minutes on high pressure. If using a pot, cook for 1 hour on low heat.
4. Remove the pandan leaf and blend the mung beans until smooth.
5. Return the blended mung beans to the pot and add coconut milk, sugar, and salt. Cook on low heat for 10-15 minutes, stirring occasionally.
6. Toast the coconut flakes in a dry pan until golden brown.
7. Serve the bubur kacang hijau hot, topped with toasted coconut flakes.
- Time:
Preparation time: 2 hours (soaking time)
- Cooking time: 30 minutes (pressure cooker) or 1 hour 10 minutes (pot)
Temperature:
- Pressure cooker: high pressure
- Pot: low heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 300
- Fat: 12g
- Carbohydrates: 44g
- Protein: 6g
Substitutions for ingredients:
- Pandan leaf: use vanilla extract or leave it out
- Coconut milk: use almond milk or soy milk
- Sugar: use honey or maple syrup
- Coconut flakes: use chopped nuts or dried fruit
Variations:
- Add diced sweet potatoes or taro for a heartier version
- Use black glutinous rice instead of mung beans for a different texture
- Top with sliced bananas or mangoes for a tropical twist
Tips and tricks:
- Soaking the mung beans helps them cook faster and become more tender.
- Be sure to stir the bubur kacang hijau frequently to prevent it from sticking to the bottom of the pot.
- Adjust the sugar and salt to your taste.
Storage instructions:
- Store 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 on low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the bubur kacang hijau in individual bowls, topped with toasted coconut flakes and sliced fruit.
Garnishes:
- Toasted coconut flakes
- Sliced fruit
- Chopped nuts
Pairings:
- Indonesian fried noodles (mie goreng)
- Grilled chicken satay
- Spicy sambal sauce
Suggested side dishes:
- Steamed rice
- Vegetable stir-fry
- Fresh salad
Troubleshooting advice:
- If the bubur kacang hijau is too thick, add more water or coconut milk to thin it out.
- If it is too thin, cook it for a few more minutes to thicken it up.
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 made from mung beans, coconut milk, and sugar. It is often served during special occasions and celebrations.
Flavor profiles:
- Creamy, sweet, and slightly nutty.
Serving suggestions:
- Serve the bubur kacang hijau as a dessert or a sweet breakfast dish.
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