>Hello Sohib EditorOnline, have you ever craved for a warm and creamy dessert on a rainy day? Look no further, because today we will be sharing with you the recipe of “bubur kacang ijo” – a classic Indonesian dessert made with mung beans, coconut milk, and palm sugar. This dish is not only delicious but also packed with nutrients. So, let’s get started!
First things first, let’s gather all the necessary ingredients:
Ingredients
Amount
Mung beans
1 cup
Water
4 cups
Coconut milk
1 can
Palm sugar
1 cup
Pandan leaves
2 pieces
Salt
1/4 teaspoon
Mung Beans
The main ingredient of bubur kacang ijo is, of course, mung beans. These small green beans are not only delicious but also packed with nutrients such as fiber, protein, and vitamins. Make sure to rinse the beans thoroughly before cooking.
Tip: Soaking the beans overnight will help reduce the cooking time and make them easier to digest.
Coconut Milk
Coconut milk is a staple ingredient in many Indonesian dishes, including bubur kacang ijo. It adds creaminess and richness to the dessert. You can use either fresh or canned coconut milk.
Tip: To extract fresh coconut milk, grate the meat of a mature coconut and squeeze out the liquid using a cheesecloth.
Palm Sugar
Palm sugar, or “gula melaka” in Indonesian, is a natural sweetener made from the sap of palm trees. It has a unique caramel-like flavor that pairs well with the mung beans and coconut milk. You can find palm sugar in most Asian grocery stores.
Tip: To make your own palm sugar syrup, dissolve the sugar in a small amount of water over low heat until it thickens.
Instructions
Step 1: Boil the Mung Beans
In a pot, add the mung beans and water. Bring to a boil and then reduce the heat to low. Let it simmer for about 30 minutes, or until the beans are soft and tender. Stir occasionally to prevent sticking.
Step 2: Add the Coconut Milk and Palm Sugar
Once the mung beans are cooked, add the coconut milk, palm sugar, pandan leaves, and salt. Continue to simmer over low heat for another 15-20 minutes, or until the mixture thickens and becomes creamy.
Tip: You can adjust the sweetness and thickness of the dessert by adding more or less palm sugar and coconut milk.
Step 3: Serve and Enjoy!
Remove the pandan leaves from the pot and discard. Ladle the bubur kacang ijo into bowls and serve warm. You can garnish with some roasted peanuts or sesame seeds, if desired.
FAQ
1. Can I use other types of beans instead of mung beans?
Yes, you can use other beans such as black-eyed peas or kidney beans. However, the cooking time may vary.
2. Can I use white sugar instead of palm sugar?
Yes, you can, but keep in mind that palm sugar has a unique flavor that adds to the taste of the dessert.
3. Can I make bubur kacang ijo in advance?
Yes, you can make it in advance and store it in the refrigerator for up to 3 days. Reheat it over low heat and add more coconut milk or water to adjust the consistency, if needed.
4. Can I freeze bubur kacang ijo?
Yes, you can freeze it for up to 1 month. Thaw it in the refrigerator before reheating.
5. Is bubur kacang ijo vegan-friendly?
Yes, it is vegan-friendly as long as you use coconut milk instead of dairy milk.
That’s it, Sohib EditorOnline! We hope you enjoyed this recipe and give it a try at home. Bubur kacang ijo is not only a delicious dessert but also a comforting and healthy treat. Selamat mencoba! (Enjoy trying it out!)
Cara Buat Bubur Kacang Ijo
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