Bubur Kacang Hijau Recipe (Mung Bean Porridge with Rice)

Mung beans: Small, green legumes that are high in protein and commonly used in Asian dishes.

Rice: A staple grain that adds body and texture to the porridge.

Water: Used to cook the mung beans and rice until tender.

Coconut milk: Adds a rich and creamy flavor to the porridge.

Palm sugar: A natural sweetener with a caramel-like taste.

Salt: Enhances the overall flavor of the dish.

When rinsing mung beans and rice, use a fine-mesh sieve to ensure that no grains are lost. This also helps to remove any impurities and excess starch, which can affect the texture of your porridge.

• mung beans - Substitute with red lentils: Red lentils have a similar texture and cook faster, making them a good alternative.

• rice - Substitute with quinoa: Quinoa provides a similar texture and is a nutritious alternative with a higher protein content.

• water - Substitute with vegetable broth: Vegetable broth adds more flavor to the dish compared to plain water.

• coconut milk - Substitute with almond milk: Almond milk is a lighter, dairy-free alternative that still provides a creamy texture.

• palm sugar - Substitute with brown sugar: Brown sugar has a similar sweetness and caramel-like flavor, making it a suitable replacement.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• Allow the bubur kacang hijau to cool to room temperature before storing. This helps prevent condensation, which can make the porridge watery.
• Transfer the mung bean porridge into an airtight container. Make sure the container is clean and dry to maintain the freshness of the dessert.
• Store the container in the refrigerator if you plan to consume the porridge within 3-4 days. The cool environment will keep the coconut milk and palm sugar from spoiling.
• For longer storage, consider freezing the bubur kacang hijau. Use freezer-safe containers or heavy-duty freezer bags to prevent freezer burn.
• When using freezer bags, remove as much air as possible before sealing. This helps in maintaining the texture and flavor of the mung bean porridge.
• Label the containers or bags with the date of storage. This will help you keep track of how long the porridge has been stored.
• To reheat, thaw the frozen bubur kacang hijau in the refrigerator overnight. This gradual thawing process helps retain the texture and flavor.
• Once thawed, reheat the porridge on the stovetop over low heat. Stir occasionally to ensure even heating and to prevent the coconut milk from separating.
• If the porridge appears too thick after reheating, add a splash of water or coconut milk to achieve the desired consistency.
• Serve the reheated bubur kacang hijau warm or chilled, as per your preference. Enjoy the delightful blend of mung beans, rice, and coconut milk just as you would with a freshly made batch.

• Place the leftover bubur kacang hijau in a saucepan. Add a splash of water or coconut milk to loosen the consistency. Heat over medium-low, stirring occasionally until warmed through.

• For a quick fix, transfer the mung bean porridge to a microwave-safe bowl. Add a bit of water or coconut milk to prevent drying out. Cover with a microwave-safe lid or plate and heat on medium power for 1-2 minutes, stirring halfway through.

• If you prefer a slow and gentle reheating method, use a double boiler. Place the porridge in the top part of the double boiler and simmer over low heat, stirring occasionally until it reaches the desired temperature.

• For a unique twist, reheat the bubur kacang hijau in a steamer. Place the porridge in a heatproof bowl and steam over boiling water for about 10 minutes, or until heated through. This method helps retain the creamy texture.

• If you have an instant pot or pressure cooker, use the sauté function. Add the porridge along with a splash of water or coconut milk. Stir frequently and heat until warmed through.

• Pot: A large pot is essential for boiling and simmering the mung beans and rice mixture.

• Stirring spoon: Use a sturdy spoon to stir the mixture occasionally to prevent it from sticking to the bottom of the pot.

• Measuring cups: These are necessary for accurately measuring the water and coconut milk.

• Measuring spoons: Use these to measure the salt and ensure the right balance of flavors.

• Strainer: A strainer is useful for rinsing the mung beans and rice under cold water before cooking.

• Knife: A sharp knife can be used to chop the palm sugar if it comes in a solid block.

• Cutting board: This provides a safe surface for chopping the palm sugar.

• Serving bowls: Use these to serve the finished porridge, whether warm or chilled.

• Ladle: A ladle is helpful for portioning out the porridge into serving bowls.

Pre-soak the mung beans: Soak the mung beans overnight to reduce cooking time.

Use a rice cooker: Cook the rice separately in a rice cooker to save time.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Use canned coconut milk: Opt for canned coconut milk to avoid the hassle of extracting it yourself.

Simmer with a lid: Cover the pot while simmering to speed up the cooking process.