Indonesian > Rice

Bubur Kacang Hijau with Pandan Leaves Recipe

Ingredients with Measurements:
- 1 cup of mung beans
- 6 cups of water
- 1 pandan leaf, tied into a knot
- 1 cup of coconut milk
- 1/2 cup of palm sugar
- 1/4 teaspoon of salt

Special equipment needed:
- None

Step-by-step instructions:

1. Rinse the mung beans and soak them in water for at least 2 hours.
2. Drain the water and add the soaked mung beans and 6 cups of water to a large pot.
3. Add the pandan leaf to the pot and bring it to a boil over medium-high heat.
4. Once it boils, reduce the heat to low and let it simmer for 45 minutes or until the mung beans are soft and tender.
5. Remove the pandan leaf from the pot and discard it.
6. Add the coconut milk, palm sugar, and salt to the pot and stir until everything is well combined.
7. Let it simmer for another 10 minutes or until the palm sugar has dissolved and the bubur kacang hijau has thickened to your desired consistency.


- Time:
Preparation time: 2 hours (soaking time)
- Cooking time: 1 hour
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- 4 servings

Nutritional information:
- Calories: 320
- Fat: 13g
- Carbohydrates: 49g
- Protein: 5g
- Fiber: 4g

Substitutions for ingredients:
- If you can't find palm sugar, you can use brown sugar instead.
- If you don't have pandan leaves, you can omit it or use vanilla extract instead.

Variations:
- You can add other ingredients to the bubur kacang hijau, such as glutinous rice balls, jackfruit, or sweet potato.

Tips and tricks:
- Make sure to soak the mung beans for at least 2 hours to ensure they cook evenly.
- Stir the bubur kacang hijau frequently to prevent it from sticking to the bottom of the pot.
- Adjust the sweetness to your liking by adding more or less palm sugar.

Storage instructions:
- Store the leftover bubur kacang hijau in an airtight container in the fridge for up to 3 days.

Reheating instructions:
- Reheat the bubur kacang hijau in a pot over low heat, stirring frequently until it's heated through.

Presentation ideas:
- Serve the bubur kacang hijau in bowls or cups.
- Garnish with toasted coconut flakes or chopped nuts.

Pairings:
- Serve with fried bananas or other Indonesian snacks.

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 it's too thin, let it simmer for a few more minutes until it thickens.

Food safety advice:
- Make sure to soak the mung beans for at least 2 hours to reduce cooking time and ensure they're fully cooked.

Food history:
- Bubur kacang hijau is a popular Indonesian dessert made from mung beans, coconut milk, and palm sugar.

Flavor profiles:
- Sweet, creamy, and nutty.

Serving suggestions:
- Serve as a dessert or snack.

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Region: Indonesian

Taste: Sweet, Nutty, Fragrant, Creamy