Creamy Coconut Mung Bean Porridge

Ingredients

This adaptation of Bubur Kacang Hijau incorporates specific styles from various cuisines, such as Thai, Malaysian, and Filipino. It introduces the use of pandan leaves for their distinct aroma and adds a touch of sweetness with palm sugar. The dish is also garnished with toasted coconut flakes, which adds a delightful crunch and enhances the coconut flavor. We alse have the original recipe for Bubur kacang hijau, so you can check it out.

• 1 cup (200g) mung beans 1 cup (200g) mung beans
• 4 cups (946ml) coconut milk 4 cups (946ml) coconut milk
• 1 cup (236ml) water 1 cup (236ml) water
• 1/2 cup (100g) palm sugar, grated 1/2 cup (100g) palm sugar, grated
• 2 pandan leaves, tied in a knot 2 pandan leaves, tied in a knot
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (20g) toasted coconut flakes, for garnish 1/4 cup (20g) toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 22g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 6g
• Fiber: 4g
• Salt: 0.25g

Preparation

1. 1.
   Rinse the mung beans under cold water and drain.
2. 2.
   In a large saucepan, combine the mung beans, coconut milk, water, pandan leaves, and salt.
3. 3.
   Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for about 45 minutes or until the mung beans are tender, stirring occasionally.
4. 4.
   Add the grated palm sugar to the porridge and stir until dissolved.
5. 5.
   Continue to simmer for another 10 minutes to allow the flavors to meld together.
6. 6.
   Remove the pandan leaves from the porridge.
7. 7.
   Serve the porridge warm, garnished with toasted coconut flakes.

Treat your ingredients with care...

• Mung beans — Make sure to rinse the mung beans thoroughly before cooking to remove any impurities.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
• Pandan leaves — Tie the pandan leaves in a knot to easily remove them from the porridge before serving.
• Palm sugar — Grate the palm sugar to ensure it dissolves easily in the porridge.
• Toasted coconut flakes — Toast the coconut flakes in a dry pan over medium heat until golden brown for a delicious nutty flavor.

Tips & Tricks

• For a creamier texture, you can blend a portion of the cooked mung beans before adding them back to the porridge.
• Adjust the sweetness by adding more or less palm sugar according to your preference.
• If pandan leaves are not available, you can substitute with a few drops of pandan essence.
• Customize your porridge by adding toppings such as sliced bananas, diced mangoes, or roasted peanuts.
• Leftover porridge can be refrigerated and enjoyed cold as a refreshing dessert.

Serving advice

Serve the Creamy Coconut Mung Bean Porridge warm in individual bowls. Sprinkle each serving with toasted coconut flakes for added texture and flavor.

Presentation advice

To enhance the presentation, you can garnish the porridge with a pandan leaf or a sprinkle of ground cinnamon. Serve it in beautiful ceramic bowls or traditional Indonesian bowls for an authentic touch.