Learn how to make simple yet scrumptious Bubur Kacang Hijau (mung bean porridge) with this step-by-step recipe!
Kitchenesia.com - For many of us, soup is a go-to main course dish for lunch or dinner. It employs vegetables and meat in a broth stock, making it able to satisfy everyone’s appetites.
But Indonesian cuisine also sees soup beyond main course. It is because some traditional desserts are also served in soup.
Bubur Kacang Hijau (mung bean porridge) is commonly eaten in the middle of meal. It is also popular in Malaysia, where people there eat it as a breakfast. However, its sweetness makes for a fine dessert as well. You can eat this soup as anything you like it.
Follow the recipe below to make one yourself at home!
Cooking time: 45 minutes
Yields: for 5 persons
100 grams mung bean
3 cm piece of ginger
1/2 tsp salt
150 grams sugar
For coconut milk stock:
250ml coconut milk
1/4 tsp salt
3 white breads, diced
1. Place mung bean, water, and ginger in a pot and bring it to boil at low heat. Once it changes colour, add sugar and salt. Cook with lid on until boiled and soft. Set aside.
2. In a different, place coconut milk and salt and bring it to boil.
3. Prepare five bowls and distribute mung bean and the coconut milk stock evenly to each of them.
4. Serve Bubur Kacang Hijau (mung bean porridge) alongside the accompaniment.