Mung bean porridge – or Indonesian bubur kacang hijau – is a sweet, vegan dish eaten at breakfast or as a snack. It only includes a few ingredients – read on to learn how to make it.
Mung bean porridge (another name for the Indonesian dish bubur kacang hijau) is a sweet dish, which only has a few ingredients and is simple to make. In Indonesia, it is eaten at breakfast, or sometimes as a warm snack.
Often sold dry, mung beans are packed full of nutrients and can be used in a variety of dishes. They are high in fiber, protein, and potassium and are low in sodium and cholesterol.
The antioxidants in mung beans can assist in reducing the risks of certain serious diseases such as heart disease and cancer. The potassium, magnesium, and fiber in mung beans can help to reduce high blood pressure (hypertension); the fiber is useful at assisting digestion too. The fiber and protein also mean that mung beans give you a full feeling after eating them, so they good for those on a diet.
How to Make Mung Bean Porridge
Yield: 4 servings
- 2 cups dried mung beans
- 2 cups thick coconut milk
- 1/2 cup brown sugar
- 1/2 cup white sugar
- For best results, soak the dried mung beans overnight in room temperature water. Rinse thoroughly before using.
- Cover the mung beans with water and boil on a low heat for around one hour. Stir occasionally and add more water if they dry out before they turn soft.
- Stir in the coconut milk, add the white and brown sugar, and mix well. Simmer on a low heat until the sugar dissolves.
- Remove from the heat, allow to cool, and serve.
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