Bubur kacang hijau (mung beans sweet porridge) is a simple Indonesian dessert from dried mung beans, dried tangerine peel, and sugar.
Growing up, we eat this for breakfast, as well as for afternoon snack, and for supper. So Mom always makes a big batch when she cooks this porridge, and you may want to do that too since this is such an easy, healthy, and delicious way to enjoy mung beans.
You will only need three ingredients for a super simple bubur kacang hijau: dried mung beans, dried tangerine peel, and sugar.
You can buy dried tangerine peels from a Chinese market, or simply save the peels of fresh tangerines and dry.
I usually just place the fresh peels in my fridge for several days until the peels are dried, then transfer to a freezer-safe bag and store in my freezer. They can last for years in the freezer.
For sugar, I use regular granulated sugar, but you can use brown sugar, coconut palm sugar, or rock sugar.
Bubur kacang hijau is one of the simplest dish to prepare, even a newbie cook will be able to pull this off without a hitch.
First, wash and drain the dried mung beans to remove any dirt.
Next, place mung beans, dried tangerine peel, and water in a soup pot and bring to a boil. Cover and reduce the heat to a simmer. Cook until the beans burst and are soft and tender. This should take about 45 minutes to 1 hour.
And finally, add sugar and stir until fully dissolved. Turn off the heat. Serve the porridge hot.
Some people prefer bubur kacang hijau cooked in coconut milk. Naturally, the porridge will be more filling and has a higher fat content compared to the one cooked with water.
Instead of 4 cups (1000 ml) of water, use 400 ml (1 can) coconut milk + 600 ml water.
Since coconut milk can easily curdle when cooked in high heat, be vigilant to quickly reduce the heat to a simmer once it boils. Otherwise, you may notice some curdling to your coconut milk and the porridge won’t look smooth.
If you love sweet porridge like this bubur kacang hijau, you may want to also try these recipes: