Ingredients with Measurements:
- 1 cup of mung beans
- 6 cups of water
- 1 pandan leaf (optional)
- 1 cup of coconut milk
- 1/2 cup of palm sugar
- 1/2 teaspoon of salt
Special equipment needed:
- Pot
- Wooden spoon
- Blender (optional)
Step-by-step instructions:
1. Rinse the mung beans and soak them in water for at least 2 hours or overnight.
2. Drain the soaked mung beans and put them in a pot with 6 cups of water and pandan leaf (if using).
3. Bring the pot to a boil and then reduce the heat to low. Simmer for about 45 minutes or until the mung beans are soft and mushy.
4. Use a wooden spoon to mash the mung beans until they become a smooth paste. Alternatively, you can blend the mung beans in a blender until they become a smooth paste.
5. Add the coconut milk, palm sugar, and salt to the pot and stir until everything is well combined.
6. Simmer the mixture for another 10-15 minutes until the palm sugar is completely dissolved and the bubur kacang hijau is thick and creamy.
7. Remove the pandan leaf (if using) and serve the bubur kacang hijau hot or cold.
- Time:
Preparation time: 2 hours (including soaking time)
- Cooking time: 1 hour
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 10g
- Carbohydrates: 50g
- Protein: 5g
Substitutions for ingredients:
- You can use brown sugar or white sugar instead of palm sugar.
- You can use almond milk or soy milk instead of coconut milk.
Variations:
- You can add diced sweet potatoes or taro to the bubur kacang hijau for a more filling meal.
- You can top the bubur kacang hijau with sliced bananas, jackfruit, or toasted coconut flakes.
Tips and tricks:
- Make sure to soak the mung beans for at least 2 hours or overnight to ensure they cook evenly.
- Use a wooden spoon to mash the mung beans instead of a metal spoon to prevent the mixture from turning grey.
- Stir the bubur kacang hijau frequently to prevent it from sticking to the bottom of the pot.
Storage instructions:
- Store the 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 until it is heated through.
Presentation ideas:
- Serve the bubur kacang hijau in small bowls or cups.
- Top the bubur kacang hijau with sliced bananas, jackfruit, or toasted coconut flakes.
Garnishes:
- Sliced bananas, jackfruit, or toasted coconut flakes.
Pairings:
- Bubur kacang hijau is often served as a dessert or snack on its own.
Suggested side dishes:
- None
Troubleshooting advice:
- If the bubur kacang hijau is too thick, add more water or coconut milk to thin it out.
- If the bubur kacang hijau is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
- Make sure to soak the mung beans for at least 2 hours or overnight to ensure they cook evenly.
- Store the leftover bubur kacang hijau in an airtight container in the refrigerator for up to 3 days.
Food history:
- Bubur kacang hijau is a popular Indonesian dessert made from mung beans and coconut milk.
Flavor profiles:
- Sweet, creamy, and slightly nutty.
Serving suggestions:
- Serve the bubur kacang hijau hot or cold as a dessert or snack.
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Region: Indonesian