Ingredients with Measurements:
- 1 cup of green mung beans
- 6 cups of water
- 1 pandan leaf
- 1/2 cup of palm sugar (gula melaka)
- 1/4 cup of white sugar
- 1/4 teaspoon of salt
- 1 cup of coconut milk
Special equipment needed:
- Pressure cooker or pot
- Wooden spoon
Step-by-step instructions:
a. Rinse the mung beans and soak them in water for at least 2 hours.
b. Drain the beans and put them in a pressure cooker or pot with 6 cups of water and pandan leaf.
c. Cook the beans in the pressure cooker for 15 minutes or in a pot for 1 hour until they are soft and mushy.
d. Add the palm sugar, white sugar, and salt to the pot and stir until the sugar dissolves.
e. Add the coconut milk and stir until well combined.
f. Simmer the mixture for another 10 minutes until it thickens.
g. Serve hot or cold.
- Time:
Preparation time: 2 hours (soaking time)
- Cooking time: 15 minutes (pressure cooker) or 1 hour (pot)
5. Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 10g
- Carbohydrates: 55g
- Protein: 6g
- Fiber: 7g
Substitutions for ingredients:
- You can use brown sugar instead of palm sugar.
- You can use regular milk instead of coconut milk.
Variations:
- You can add diced sweet potatoes or taro to the mixture for a thicker consistency.
- You can add a teaspoon of vanilla extract for a different flavor.
Tips and tricks:
- Stir the mixture 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 a bowl with a drizzle of coconut milk on top.
Garnishes:
- You can garnish the bubur kacang hijau with sliced bananas or chopped peanuts.
Pairings:
- Serve the bubur kacang hijau with some traditional Indonesian snacks like onde-onde or kueh lapis.
Suggested side dishes:
- You can serve the bubur kacang hijau with some steamed rice or bread.
Troubleshooting advice:
- If the mixture is too thick, add more water or coconut milk 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.
Food history:
- Bubur kacang hijau is a traditional Indonesian dessert that is commonly served during Ramadan.
Flavor profiles:
- Bubur kacang hijau has a sweet and creamy flavor with a hint of pandan.
Serving suggestions:
- Serve the bubur kacang hijau in small bowls as a dessert or snack.
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Region: Malaysian