Bubur Kacang Hijau
In this recipe
About this recipe
Bubur Kacang Hijau is soft mung-bean porridge sweetened with palm sugar and finished with a pour of lightly salted coconut milk—an afternoon snack that feels like home.
Soak the beans if you can; they soften faster and cook more evenly.
Serve warm. The contrast of sweet beans and savory santan is the whole point.
Prep & cook time
- Prep10 minutes (plus optional soaking)
- Cook40 minutes
- Total50 minutes
- Servings6 servings
- LevelEasy
Tools you need
- Pot
- Ladle
- Small saucepan for coconut milk
Ingredients
- 250 g mung beans, rinsed (soaked 1–2 hours if possible)
- 1.2–1.5 L water
- 100–150 g palm sugar or white sugar, to taste
- 2 pandan leaves, knotted
- 250 ml coconut milk
- 1/4 teaspoon salt, for the coconut milk
Directions
- Simmer mung beans in water with pandan until the beans split and soften, 30–40 minutes. Add water if needed.
- Stir in sugar until dissolved. Taste for sweetness.
- In a small pan, warm coconut milk with salt until hot but not split.
- Ladle the sweet porridge into bowls.
- Pour savory coconut milk over each serving.
- Serve warm.
Kitchen tips
- Do not add sugar at the very beginning—it can slow softening.
- A pinch of salt in the beans as well rounds the sweetness.
- Pressure cookers speed this up on busy days.
- For children, keep the porridge softer and milder.
Serve with
- Warm coconut milk
- Bread
- Tea
How to store
Keeps 3 days refrigerated. Store coconut milk separately and warm both before serving.
Common mistakes
- Scorching beans on the bottom by not stirring.
- Boiling coconut milk hard until it splits.
- Serving without salt in the santan, which makes the bowl one-note sweet.