BUBUR KACANG HIJAU (Mung beans poridge with coconut milk and palm sugar)

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BUBUR KACANG HIJAU
Mung beans porridge with coconut milk and palm sugar

This is a Malaysian and Indonesian sweet dessert made from mung beans. Palm sugar has a flavor similar to brown sugar. Palm sugar is the sugar from a coconut tree.

Ingredients.
1. Mung beans 300 grams
2. Pure coconut milk 2 cups
3. Coconut milk dilute with water 2 cups
4. Palm sugar 2 medium size
5. Salt to taste
6. Pandan leaves 2 or Pandan essense/ extract

Preparation.
1. Soak Mung beans for over night or you can soak it 4 hours.
2. Wash mung beans  and drain well. Add  2 cups of coconut milk dilute with water into a pot and add Mung beans.
3. Tie a knot on pandan leafs and add into the pot. Add Palm sugar and stir well. Boil until the beans are cooked and soft. Cover the lid and place it on medium heat.
3.Add Pure coconut milk with a pinch of salt and mix well.
4. Serve with warm or cold.

Note.
Bear in mind that this is a hard beans. Soak it well overnight or 4 hours. You have to slow cook in order to avoid getting burnt pot. It will cook faster and easier if you have soaked the beans overnight.
You can eat with sliced banana or durians.


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