Ingredients with Measurements:
- 1 cup of green mung beans
- 6 cups of water
- 1 pandan leaf
- 1/2 cup of palm sugar
- 1/2 teaspoon of salt
- 1/2 cup of coconut milk
Special equipment needed:
- Pressure cooker or pot
Step-by-step instructions:
1. Rinse the green mung beans and soak them in water for at least 2 hours.
2. Drain the water and put the beans in a pressure cooker or pot with 6 cups of water and pandan leaf.
3. Cook the beans for 20-25 minutes in a pressure cooker or 1-2 hours in a pot until they are soft and mushy.
4. Add the palm sugar and salt to the pot and stir until the sugar is dissolved.
5. Add the coconut milk and stir until well combined.
6. Cook for another 5-10 minutes until the mixture thickens.
7. Remove the pandan leaf and serve hot.
Time:
Preparation time: 2 hours (including soaking time)
Cooking time: 25 minutes (pressure cooker) or 2 hours (pot)
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Fat: 5g
Carbohydrates: 35g
Protein: 6g
Sodium: 300mg
Sugar: 20g
Substitutions for ingredients:
- Pandan leaf can be substituted with vanilla extract.
- Coconut milk can be substituted with almond milk or soy milk.
Variations:
- Add diced sweet potatoes or taro to the mixture for a heartier dish.
- Top with sliced bananas or mangoes for added sweetness.
Tips and tricks:
- Soaking the beans beforehand will help them cook faster and more evenly.
- Stir the mixture frequently to prevent it from sticking to the bottom of the pot.
- Adjust the amount of palm sugar to your desired level of sweetness.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat, stirring frequently, until heated through.
Presentation ideas:
Serve in individual bowls and garnish with sliced bananas or mangoes.
Garnishes:
Sliced bananas or mangoes.
Pairings:
This dish can be served as a dessert or a breakfast dish. It pairs well with savory dishes such as fried rice or noodles.
Suggested side dishes:
None needed.
Troubleshooting advice:
- If the mixture is too thick, add more water or coconut milk to thin it out.
- If the mixture is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to soak the beans for at least 2 hours to ensure they are fully cooked and safe to eat.
Food history:
Bubur Kacang Hijau is a popular Indonesian dessert made with green mung beans and coconut milk. It is often served during Ramadan and other special occasions.
Flavor profiles:
Sweet, creamy, and slightly nutty.
Serving suggestions:
Serve hot as a dessert or breakfast dish.
Related Categories
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Region: Indonesian