Bubur kacang hijau

Bubur kacang hijau

Bubur kacang hijau
Alternative names	Bubur kacang hijau
Place of origin	Indonesia and Malaysia
Region or state	Southeast Asia
Main ingredients	Mung beans, coconut milk, palm sugar or cane sugar
Media: Bubur kacang hijau

Bubur kacang hijau 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.

Variants

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.

Sometimes a special bubur kacang hijau mix with durian is prepared. It is served as it is or can be eaten together with bread.

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".

Gallery

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  Bubur kacang hijau with ketan hitam combo and coconut milk is common in Indonesia
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  Bubur kacang hijau with durian

See also

• List of legume dishes
• List of porridges
• Red bean paste