Cara Bikin Bubur Kacang Ijo Santan

>Hello Sohib EditorOnline! If you are looking for an easy and delicious Indonesian dessert, look no further than bubur kacang ijo santan. This dessert is made from mung beans, coconut milk, and palm sugar, and is a favorite among Indonesians for its creamy texture and sweet taste. In this article, we will guide you through the step-by-step process of making this delicious dessert.

Ingredients

Before we begin, let’s gather all the ingredients we will need.

Now that we have all the ingredients, let’s get started.

Step 1: Soak the Mung Beans

Start by rinsing the mung beans and then soaking them in water for at least 3 hours. This will help soften the beans and reduce cooking time. After soaking, drain the water and set the beans aside.

FAQ:

Q: Can I skip this step and cook the mung beans immediately?
A: It is recommended to soak the beans first to reduce cooking time and achieve a smoother and creamier texture.

Step 2: Cook the Mung Beans

In a pot, add the soaked mung beans and 6 cups of water. If using pandan leaves, tie them into a knot and add them to the pot. Bring the water to a boil, then reduce the heat to medium-low and simmer for about 30 minutes or until the beans are soft and tender.

FAQ:

Q: How do I know if the mung beans are cooked?
A: The beans should be soft and tender to the touch. You can also taste a few beans to check for softness.

Step 3: Prepare the Coconut Milk Mixture

While the beans are cooking, prepare the coconut milk mixture. In a separate pot, mix the coconut milk, palm sugar, and salt. Cook over medium heat, stirring occasionally, until the palm sugar has dissolved and the mixture is smooth and well combined. Set aside.

Step 4: Mash the Mung Beans

Once the beans are cooked, use a potato masher or a fork to mash the beans into a smooth paste. If you prefer a smoother consistency, you can use a blender or food processor to blend the beans.

Step 5: Combine the Mixtures

Add the mashed beans to the coconut milk mixture and mix well. Cook over low heat, stirring constantly, for about 10 minutes or until the mixture has thickened and has a pudding-like consistency.

Step 6: Serve

Transfer the bubur kacang ijo santan to serving bowls and garnish with some toasted coconut flakes or chopped nuts. This dessert can be enjoyed hot or cold.

FAQ:

Q: How long does bubur kacang ijo santan last?
A: It can last up to 3 days in the refrigerator, but it is best served fresh.

Tips and Variations

Here are some tips and variations to customize your bubur kacang ijo santan:

• Add more or less palm sugar to adjust the sweetness to your liking.
• Replace pandan leaves with vanilla extract for a different flavor.
• Top with sliced fruits, such as mango or banana, for added texture and flavor.
• You can also use black glutinous rice instead of mung beans for a different variation of bubur ketan hitam (black sticky rice pudding).

Conclusion

Congratulations, you have successfully made bubur kacang ijo santan! This sweet and creamy dessert is perfect for any occasion and is sure to impress your guests. We hope you enjoy making and savoring this delicious Indonesian dessert.

Cara Bikin Bubur Kacang Ijo Santan