Bubur Kacang Hijau- Malaysian Sweet Green Bean Soup

Name: How to cook Bubur Kacang Hijau- Malaysian Sweet Green Bean Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Bubur Kacang Hijau- Malaysian Sweet Green Bean Soup

This is my husband's favorite.

Ingredient

Food ration :

5 servings

200 grams

Mung beans (Green Beans)

Pandan leaves

as much (to taste) Palm sugar or brown sugar

as much (to taste) Caster sugar

1 pinch

Salt

200 ml

Coconut milk

Cooking instructions

* Step 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.

* Step 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.

* Step 3

Rinse the mung beans and place them in a pot with water. Bring to a boil, then drain (to remove the scum).

* Step 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.

* Step 5

Once the beans are tender, remove the pandan leaves. Then add the palm sugar, white sugar, and salt to taste.

* Step 6

Add the coconut milk and mix well. When it comes to a boil, it's done.

* Step 7

Mung beans have a cooling effect on the body. Using cold soup to cool off is a good way to save energy!

* Step 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.

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