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Bubur Kacang Hijau

Name: Bubur Kacang Hijau
Total time: 60 min
Yield: Serves 4
Cuisine: Brunei
Ingredients: 150g Mung beans, peeled and dried; 200ml Coconut milk; 80g Palm sugar; A pinch Salt; 1L Water

Dessert

⏱ 60 min

👥 Serves 4

Difficulty ⭐

Mung beans simmered with coconut milk and palm sugar — Brunei's warm sweet porridge.

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📖 The Story Behind This Dish

Bubur kacang hijau is a warm dessert of mung beans simmered with pandan leaves and sweetened with palm sugar and coconut milk. In Brunei and Malaysia it's loved for breaking the Ramadan fast and as a rainy-day snack. Gently sweet, it warms you up.

🌆 Where it's eaten: At dusk during Ramadan in a Brunei home, mung bean porridge from a small pot is ladled into bowls and drizzled with white coconut milk.

🥕 Ingredients (serves 4)

Mung beans, peeled and dried 150g
Coconut milk 200ml
Palm sugar 80g
Salt A pinch
Water 1L

👩‍🍳 Instructions

Rinse the mung beans and soak in water for 2 hours.
Put the beans and water in a pot and simmer 40 minutes until soft and breaking down.
Add the palm sugar to dissolve.
Add half the coconut milk and the salt and simmer 5 minutes.
Ladle into bowls and pour over the remaining coconut milk.

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