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Bubur Kacang Ijo

Indonesian mung bean dessert soup


  • 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


  • 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