Bubur kacang hijau, also known as mung bean sweet porridge, is a classic Indonesian dessert that has been enjoyed for centuries by people on the archipelago and beyond.
200gramsof dried mung beansIndonesian: kacang hijau
150gramsof sugarregular, brown, or coconut palm sugar
2dried tangerine peels
Instructions
Boil water in a pot over high heat.
Add mung beans to the boiling water and reduce heat to medium-low. Stir frequently and cook until the mung beans are soft and creamy (about 25 minutes).
Stir in sugar until fully dissolved, then add a pinch of salt for balance.
(Optional): If desired, add dried tangerine peels and stir for an additional 5 minutes until fragrant.
Turn off the heat and serve the dish hot.
(optional): Sprinkle roasted peanuts on top before serving, if desired.
Notes
Make sure to rinse the mung beans thoroughly before cooking them.
To add more texture and flavor, try adding some sliced jackfruit or banana to the finished soup.
If you find that the soup is too thick, you can add more water to thin it out.
For a healthier version of the recipe, consider using coconut milk instead of regular milk.
The soup can be enjoyed hot or cold, depending on your preference.
If you would like a more intense flavor, add additional tangerine peels and pandan leaves to the soup.
Feel free to adjust the amount of sugar according to your taste preferences.