Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, bubur kacang hijau- malaysian sweet green bean soup. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Basic Ingredients are Green Beans (Mung Beans) and Sugar. Rahasia Masak Bubur Kacang Hijau Super Wangi, Kulit Tidak Lepas !! Try this sweet Malaysian dish made of green mung beans cooked with decadent, creamy coconut milk and palm sugar.
Bubur Kacang Hijau- Malaysian Sweet Green Bean Soup is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Bubur Kacang Hijau- Malaysian Sweet Green Bean Soup is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have bubur kacang hijau- malaysian sweet green bean soup using 6 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Bubur Kacang Hijau- Malaysian Sweet Green Bean Soup:
- Take 200 grams Mung beans (Green Beans)
- Take 3 Pandan leaves
- Take 1 as much (to taste) Palm sugar or brown sugar
- Take 1 as much (to taste) Caster sugar
- Take 1 pinch Salt
- Get 200 ml Coconut milk
Bubur kacang hijau - download this royalty free Stock Photo in seconds. Green Soya or Mung beans (or Indonesian named it 'Kacang Hijau') are commonly used in Chinese cuisine, as well as in Japan, Korea, India, Thailand and Green soy has a lot of Carbohydrates and Protein. Green Soya Porridge or Bubur Kacang Hijau is a sweet dish, perfect for your dessert. This is a simple but delicious Indonesian recipe for French / green beans.
Instructions to make Bubur Kacang Hijau- Malaysian Sweet Green Bean Soup:
- This is a pandan tree (called screw pine in English). If you can get dried leaves, use them; otherwise, you can make your own.
- If you can get fresh pandan leaves, wash them well, then tie them in a knot. If they are dehydrated, use them as is.
- Rinse the mung beans and place them in a pot with water. Bring to a boil, then drain (to remove the scum).
- 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.
- Once the beans are tender, remove the pandan leaves. Then add the palm sugar, white sugar, and salt to taste.
- Add the coconut milk and mix well. When it comes to a boil, it's done.
- Mung beans have a cooling effect on the body. Using cold soup to cool off is a good way to save energy!
- 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.
It goes perfectly with Nasi Kuning (festive yellow rice). Garnish with generous amount of fried shallots, and serve with festive yellow rice. 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. Mung beans are full of protein and energy. Usually served as a mid-afternoon snack, this can also be served as a dessert.
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