Bubur kacang hijau

Bubur Kacang Hijau is a traditional Indonesian and Malaysian dessert. It is a sweet porridge made from mung beans (Vigna radiata), coconut milk, and palm sugar or cane sugar. The ingredients are simmered together, creating a dessert that is both creamy and satisfying. Bubur Kacang Hijau is often served during special occasions or as a comforting dish during the colder months.

Ingredients and Preparation

The main ingredient in Bubur Kacang Hijau is mung beans, which are small, green legumes that are common in Asian cooking. The beans are soaked overnight to soften them, then boiled until they become tender.

Coconut milk is another key ingredient, adding a rich, creamy texture to the dish. The milk is typically added towards the end of the cooking process to prevent it from curdling.

Palm sugar or cane sugar is used to sweeten the dish. The sugar is dissolved in a small amount of water to create a syrup, which is then mixed into the porridge.

Some variations of Bubur Kacang Hijau also include additional ingredients such as pandan leaves for fragrance, or small pieces of tapioca pearls or glutinous rice for added texture.

Cultural Significance

Bubur Kacang Hijau is a popular dessert in both Indonesia and Malaysia, and is often served during special occasions such as Eid al-Fitr and Chinese New Year. It is also commonly enjoyed as a comforting dish during the colder months.

In Indonesian and Malaysian culture, mung beans are believed to have cooling properties, making Bubur Kacang Hijau a popular dish to consume during the hot summer months.

See Also

• Indonesian cuisine
• Malaysian cuisine
• List of porridges