Mung Bean Soup

5 from 4 votes

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.

Author: Taste of Nusa

Course: Dessert

Cuisine: Indonesian

Difficulty: Easy

Dietary: Dairy-Free, Egg-Free, Gluten-Free, Vegan, Vegetarian

Servings:

Prep Time:5

Cook Time:30

Additional Time:2

Total Time:2 35

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.

Nutrition