Bubur kacang hijau
|Alternative names||Bubur kacang hejo (su)
Bubur kacang ijo (jv)
|Place of origin||Indonesia and Malaysia|
|Region or state||Southeast Asia|
|Main ingredients||Mung beans, coconut milk, palm sugar or cane sugar|
|Cookbook: Bubur kacang hijau Media: Bubur kacang hijau|
Bubur kacang hijau, abbreviated Burjo is an Indonesian and Malaysian sweet dessert made from mung beans porridge with coconut milk and palm sugar or cane sugar. The beans are boiled till soft, and sugar and coconut milk are added.
It is sometimes referred to simply as "kacang hijau," meaning "green bean" (i.e. mung bean). Bubur means porridge. Slightly different names may be used in different regions of Indonesia, such as kacang ijo in Javanese areas. It is often served as dessert or snack; however, it is also a popular choice for breakfast or late night supper. In Indonesia a warung that specialized on selling bubur kacang hijau is commonly found. They usually also offering roti bakar (grilled bread), half cooked boiled egg and instant noodle.
The most basic variant of bubur kacang hijau only consists of mung bean porridge, coconut milk and palm sugar. However, in most part of Indonesia, bubur kacang hijau is always served with ketan hitam (black glutinous rice), and accompanied with bread. The black glutinous rice is also can be made as sweet porridge as bubur ketan hitam.
Most of bubur kacang hijau are served warm, however another variant with almost identical ingredients is served cold. It is called es kacang hijau in Indonesia or ais kacang hijau in Malaysia. Es or ais means "ice".
Bubur kacang hijau with ketan hitam combo and coconut milk is common in Indonesia