Bubur Kacang Hijau
- Total Time: 40 mins
- Yield: 4 servings 1x
Description
Try this sweet Malaysian dish made of green mung beans cooked with decadent, creamy coconut milk and palm sugar.
Ingredients
- 1 cup (240 ml) mung beans ( soak for at least 2 hours in water)
- 3/4 cup (180 ml) palm sugar cubes ( around 180g)
- a pinch of salt
- 200ml fresh coconut milk
- 2 cups (480 ml) water
- 1/4 cup (60 ml) pearl sago , soak for 30 mins
- 1 inch grated ginger
- 1 pandan leaf , optional
Instructions
- In a heavy bottomed pan, boil the mung beans with ginger, pandan leaf and water, simmer on low heat for 30 minutes.
- Add in the salt and sago, stir well until sago becomes translucent, usually around 10 minutes.
- Tip in the palm sugar and once the sugar is fully melted, add the coconut milk. Simmer for another 5 minutes then serve.
- Prep Time: 5 mins
- Cook Time: 35 mins
- Category: Dessert
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 290
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Frequently Asked Questions
What is palm sugar and can I substitute it?
Palm sugar is a natural sweetener made from the sap of palm trees, sold in solid cubes or cylinders — the recipe uses about 180 g (3/4 cup) of cubes. It has a deep, caramel-like sweetness distinct from white sugar. If unavailable, dark brown sugar is the closest substitute, though the flavor will be slightly less complex.
What is pearl sago and why does it need soaking?
Pearl sago is a starchy ingredient made from the pith of palm trees, sold as small white balls. The recipe requires soaking 1/4 cup of sago for 30 minutes before adding it to the porridge. Soaking hydrates the pearls so they cook evenly and turn translucent — a visible cue the recipe uses to confirm they are done (“until sago becomes translucent, usually around 10 minutes”).
What does pandan leaf add, and is it necessary?
Pandan leaf imparts a subtly sweet, vanilla-like fragrance to the porridge during the 30-minute simmer. The recipe lists it as optional — the dessert is complete without it, but pandan is a classic pairing with coconut milk in Malaysian cooking and adds an aromatic depth. 
