Bubur Kacang Hijau- Malaysian Sweet Green Bean Soup
Bubur Kacang Hijau- Malaysian Sweet Green Bean Soup

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, bubur kacang hijau- malaysian sweet green bean soup. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Bubur Kacang Hijau- Malaysian Sweet Green Bean Soup is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Bubur Kacang Hijau- Malaysian Sweet Green Bean Soup is something that I’ve loved my whole life.

Subscribe for more videos to come. Basic Ingredients are Green Beans (Mung Beans) and Sugar. Green bean soup is "yin" (cooling) while red bean soup is "yang" (warming). The most appropriate moment to enjoy the red bean soup is when the weather is A red bean soup made from rock sugar, sun-dried tangerine peels, and lotus seeds is commonly served as a dessert at the end of a restaurant.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook bubur kacang hijau- malaysian sweet green bean soup using 6 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Bubur Kacang Hijau- Malaysian Sweet Green Bean Soup:
  1. Take 200 grams Mung beans (Green Beans)
  2. Take 3 Pandan leaves
  3. Get 1 as much (to taste) Palm sugar or brown sugar
  4. Take 1 as much (to taste) Caster sugar
  5. Take 1 pinch Salt
  6. Take 200 ml Coconut milk

So, I can save them for later in the fridge. Bubur Kacang Hijau - Indonesian Sweet Mung Bean. When the red beans are mostly broken down and the soup is thick with dissolved red bean, add sugar to taste and stir. My first encounter with Bubur Kacang Hijau was this summer, during my short stay in Indonesia.

Steps to make Bubur Kacang Hijau- Malaysian Sweet Green Bean Soup:
  1. This is a pandan tree (called screw pine in English). If you can get dried leaves, use them; otherwise, you can make your own.
  2. If you can get fresh pandan leaves, wash them well, then tie them in a knot. If they are dehydrated, use them as is.
  3. Rinse the mung beans and place them in a pot with water. Bring to a boil, then drain (to remove the scum).
  4. Return the beans to the pot and add the pandan leaves. Fill the pot with plenty of water and boil until the beans are tender. I use a pressure cooker for this step.
  5. Once the beans are tender, remove the pandan leaves. Then add the palm sugar, white sugar, and salt to taste.
  6. Add the coconut milk and mix well. When it comes to a boil, it's done.
  7. Mung beans have a cooling effect on the body. Using cold soup to cool off is a good way to save energy!
  8. For reference, this is the proportion of ingredients that I use to make this: 300 g mung beans, 250 g caster sugar, 50 g brown sugar, and 200 ml coconut milk. It's a bit on the sweet side.

When the red beans are mostly broken down and the soup is thick with dissolved red bean, add sugar to taste and stir. My first encounter with Bubur Kacang Hijau was this summer, during my short stay in Indonesia. It was one of the very few breakfast items I didn't recognise After soaking them and noticing that the beans have become softer, rinse again and put them in a small pan covering with water. Bubur kacang hijau, is a Malaysian and an Indonesian sweet dessert made from mung beans porridge with coconut milk and palm sugar or cane sugar. Sweet Mung Bean and Sago Soup.

So that’s going to wrap this up with this special food bubur kacang hijau- malaysian sweet green bean soup recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!