I got addicted to this sweet mung bean and black glutinous rice porridge during my uni’s life 
1 cup water
1/2 – 1 kg sugar
1 pack (450 grams) mung bean
a dash of salt
1 pack black glutinous rice
1 tsp vanilla essence
1 can (450ml) coconut milk
2 screwpine leaves (Pandan leaves); tie in knot
Bring mung bean to a boil and add in 1/2 kilo of sugar, cook until tender, add in the vanilla essence
With the same method, boil the glutinous rice with 1/2 kilo of sugar, cook until tender, do not forget to always stir it every now and then because the rice would get stickier each time
Bring coconut milk to a boil, put in the screw pine leaves, add in salt to taste, and a glass of water, stir well
How to serve: in a small/medium size bowl or plate, put in one scoop of cooked mung bean, followed by cooked black rice, then top with coconut milk
Serve hot or cold
Add more water and sugar if it’s needed to make the volume more and to make the porridge sweeter.
If you like, you can add sweetened condensed milk while serving.
Bubur Ketan Hitam dan Kacang Hijau
Ingredients
- 1 cup water
- 1/2 – 1 kg sugar
- 1 pack 450 grams mung bean
- a dash of salt
- 1 pack black glutinous rice
- 1 tsp vanilla essence
- 1 can 450ml coconut milk
- 2 screwpine leaves Pandan leaves; tie in knot
Instructions
- Bring mung bean to a boil and add in 1/2 kilo of sugar, cook until tender, add in the vanilla essence
- With the same method, boil the glutinous rice with 1/2 kilo of sugar, cook until tender, do not forget to always stir it every now and then because the rice would get stickier each time
- Bring coconut milk to a boil, put in the screw pine leaves, add in salt to taste, and a glass of water, stir well
- How to serve: in a small/medium size bowl or plate, put in one scoop of cooked mung bean, followed by cooked black rice, then top with coconut milk
- Serve hot or cold
Notes
If you like, you can add sweetened condensed milk while serving.
