Bubur Kacang Ijo
Indonesian mung bean dessert soup
Ingredients
- 400 g mung beans rinse and soak for 2 H
- 10-12 c water
- 1 fragrant leaf Pandan
- A pinch of ginger
- 1/4 c brown sugar
- 1 c sugar
- 1 box creamed coconut 141 g
- A generous pinch of salt
Instructions
- Boil 6 c of water
- Add in mung beans and pandan leaf, plus ginger.
- Boil beans for 25-30 mins, covered
- Continue boiling until beans are broken and tender, adding 2 c of hot boiling water, each time needed
- Add in sugars and creamed coconut, pour in more hot water (at least 2-4 c), adjusting sugar should you like sweeter
- Add in a pinch of salt