Ingredients with Measurements:
- 1 cup of mung beans
- 6 cups of water
- 1 pandan leaf
- 1 cinnamon stick
- 3 cloves
- 1 star anise
- 1/2 cup of palm sugar
- 1/4 teaspoon of salt
- 1/2 cup of coconut milk
Special equipment needed: None
Step-by-step instructions:
1. Rinse the mung beans and soak them in water overnight.
2. In a pot, add the soaked mung beans, water, pandan leaf, cinnamon stick, cloves, and star anise. Bring to a boil and then reduce heat to a simmer.
3. Let the mixture simmer for about 30 minutes or until the mung beans are soft and tender.
4. Add the palm sugar and salt to the pot and stir until the sugar is dissolved.
5. Pour in the coconut milk and stir until well combined.
6. Remove the pandan leaf, cinnamon stick, cloves, and star anise from the pot.
7. Serve the Wedang Kacang Hijau hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 180
Total Fat: 4g
Saturated Fat: 3g
Cholesterol: 0mg
Sodium: 150mg
Total Carbohydrates: 34g
Dietary Fiber: 4g
Sugar: 20g
Protein: 4g
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 sliced bananas or jackfruit to the Wedang Kacang Hijau for added sweetness and texture.
- You can also add a teaspoon of ginger powder for a spicy kick.
Tips and tricks:
- Soaking the mung beans overnight will help them cook faster and become more tender.
- Stirring the coconut milk well before adding it to the pot will help prevent it from curdling.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Wedang Kacang Hijau in a pot over low heat until heated through.
Presentation ideas:
Serve the Wedang Kacang Hijau in a bowl with a spoon.
Garnishes:
You can garnish the Wedang Kacang Hijau with a sprinkle of cinnamon powder or sliced bananas.
Pairings:
This dessert pairs well with savory dishes such as Nasi Goreng or Gado-Gado.
Suggested side dishes:
Serve the Wedang Kacang Hijau with some traditional Indonesian snacks such as Pisang Goreng or Kue Lapis.
Troubleshooting advice:
- If the Wedang Kacang Hijau is too thick, you can add more water to thin it out.
- If the coconut milk curdles, it may be because it was added to the pot when the mixture was too hot. To prevent this, make sure to stir the coconut milk well before adding it to the pot and add it slowly while stirring.
Food safety advice:
Make sure to properly store any leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Wedang Kacang Hijau is a traditional Indonesian dessert made with mung beans, coconut milk, and palm sugar. It is commonly served during Ramadan and other special occasions.
Flavor profiles:
Sweet, nutty, and creamy.
Serving suggestions:
Serve the Wedang Kacang Hijau hot as a dessert or snack.
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Region: Indonesian