Some called it nutritious dessert, others praise its high protein content, while some even dub it as a “cheap” delight. But to me, this dish is simply my go-to comfort food. Known as “Bubur Kacang Hijau”, mung bean soup or, mung bean sweet porridge, it one of dessert that is pretty popular in Indonesia. While its exact origins remain shrouded in mystery, many Indonesians believe it owes its existence to the influence of Chinese immigrants who brought mung bean to Indonesia in the past.
The dessert itself (Indonesian-style or version) is believed to emerge in the region of Madura in Indonesia (however, this information is still still debatable until now). There are various ways how Indonesians serve Bubur Kacang Hijau, however the essential ingredients to make this dessert typically include mung beans, coconut milk, palm sugar and pandan leaves. Some regions add ginger for more aroma and extra “heat” and even add tapioca or sago pearl for added texture.
In Indonesia, Bubur Kacang Hijau can be found easily in many places in Indonesia, especially in a small stall where people sell Takjil (the small sweet snacks eaten to breat the fast during Ramadan). It is also very simple and easy to make at home, making it one of comforting dessert to be eaten with family especially during rainy or chilly weather.
As in my own family, we used to enjoy Bubur Kacang Hijau as breakfast in the morning. It was one of my favorite breakfast when I was a kid because of its sweet taste and how the desserts makes me full for quite long time throughout the day. And when there were leftover from my breakfast, I’d like to do a little fun twist on it and turn them into homemade popsicle for a refreshing treat that I could enjoy after going home from school! We like to add ginger and lemon zest or dried orange peel to the dessert soup and use less coconut milk to have more fresh, bright, aromatic taste and aroma.
Ingredients
2 cups of dried Mung Bean, soaked overnight
2 ½ cups of water
100 g of palm sugar
4 strips of pandan leaves, knotted
Salt
Coconut Milk
Lemon zest
Ginger (around a thumb of ginger), peeled and crushed
Instructions
- Begin by soaking dried mung bean overnight, or for at least 3 hours. This hydrates the beans and will reduce time to cook on the stove. Alternatively, you can use pressure cooker if you would like to avoid this step
- Once soaked, place the Mung Beans (2 cups) in a saucepan along with crushed gigner and pandan leaves. Fill the pan with water and bring it to boil.
- Remember to cover the pan with a lid to rtain moisture and steam.
- After boiling, add lemon zest, salt, and palm sugar to the pan. Stir well until the sugar dissolves.
- By this point, your mung beans hould be thoroughly cooked and softened. If not, continue boiling until they reach the desired tenderness.
- Once all the beans are cooked, turn off the heat. Remove the pandan leaves and ginger residue before serving.
- Serve the Mung Bean soup into small bowls and drizzle 1-2 tablespoon of coconut milk over each sering, adusting to your preference. Your mung bean sweet soup is now ready to be enjoyed!
