Mung Bean Soup
Mung Bean Soup, also known as “bubur kacang hijau” in Indonesian, is a traditional soup dessert made from mung beans, palm sugar, and coconut milk. It is sweet, vegan, and packed with a lot of nutrients.
What is Mung Bean Soup?
Mung Bean Soup is a sweet, vegan soup made from mung beans, coconut milk, and palm sugar. It is known as “bubur kacang hijau” in Indonesia.
It is usually eaten as breakfast or snack. You can find it sold on food carts or food stalls. This dish is also a popular opening dish during Ramadan or Eid Al-Fitr for breaking the fast because it is sweet, fulfilling, and nutritious.
Ingredients You Need
- Mung beans – They have a small and oval shape. They can be recognized by their olive-green color and a small white line.
- Coconut milk – To add creaminess and richness. If you like a creamier and thicker consistency, you can use coconut cream instead.
- Palm sugar – To add sweetness and the signature butterscotchy flavor.
- Granulated sugar – Since palm sugar is less sweet than cane sugar, you can add granulated sugar if you feel like the soup is not sweet enough.
- Ginger – To add warmness to the soup. You can omit it if you don’t like its gingery taste.
- Pandan leaves – To infuse the pandan scent and flavor.
- Salt – Add a little bit of salt to bring out the overall flavor.
How to Make Mung Bean Soup
- Soak the mung beans for 1-2 hours. Discard the soaking water and rinse to clean the beans.
- In a large pot, add mung beans, water, pandan leaves, and ginger. Bring to a boil and simmer for 20-25 minutes or until the mung beans are tender.
- Add palm sugar, granulated sugar, and salt. Stir until the sugar is completely dissolved.
- Stir in coconut milk and cook until the mixture boils. Turn off the heat.
How to Store
You can store leftover Mung Bean Soup in the fridge for 3-4 days. It also keeps well in the freezer for up to 2 months. Leave it to thaw overnight in the fridge overnight before serving or reheat the frozen soup until it is boiling and piping hot.
Mung Bean Soup
Ingredients
- 1 1/4 cups (250 gr) mung beans
- 8 cups (2 liter) water
- 4 pandan leaves, knotted
- 1 inch (2.5 cm) ginger, peeled and smashed, optional
- 3/4 cup (150 gr) tightly-packed shaved palm sugar block
- 1/4 cup (50 gr) granulated sugar
- 1/2 tsp salt
- 1 cup (240 ml) coconut milk
Instructions
- Soak mung beans for 1-2 hours. Soaking the beans is optional, but it will shorten the cooking time. Discard the soaking water and rinse with clean water.
- Boil the mung beans – In a large pot, add mung beans, water, pandan leaves, and ginger. Heat the pot on high heat until the water boils. Lower the heat to medium heat and simmer for 20-25 minutes or until the mung beans are tender.
- Season – Add palm sugar, granulated sugar, and salt. Stir until the sugar is dissolved.
- Add coconut milk and keep stirring until the mixture boils to prevent the coconut milk from curdling. Turn off the heat.
- Serve hot or at room temperature or cold. Discard the ginger and pandan leaves.
Easy and quick to make