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Tuesday, June 12, 2012

MY Bubur Kacang [Mung Beans in Coconut Milk]

This is how I prepare the Bubur Kacang [mung beans in coconut milk].  During my grandmother's time, when cooking this dessert, coconut milk was added to the pot of sweet green beans soup.  

Nowadays, with some in the family members being quite health conscious, the coconut milk is added separately to individual bowls and how much to add depends on one's own preference.  Honestly, without coconut milk it should not be called 'bubur kacang'.

[serves 4-5]
100 gm green beans - wash and drain
2 tbsp glutinous rice
2 tbsp sago [optional]
2 screwpine [pandan] leaves - wash and knotted
1.5 litres water [water will be reduced as you boil, add more if necessary]
120-150 gm sugar [adjust according to preference]
50 ml coconut milk mix with 1/2 tsp salt
  1. Prepare the above ingredients. 
  2. Pour water in a pot to boil then add in green beans to cook. 
  3. When green beans are soft, add in glutinous rice and sago.  Continue to boil for a further 10 minutes are until rice is cooked and sago turns translucent. 
  4. Add more water if you prefer the dessert not too thick.   Add in sugar to taste.  Off fire.  [You can add in the coconut milk if you do not want to serve it separately].
  5. Serve bubur kacang hot or warm in individual bowls with coconut milk.
I'm submitting this to Aspiring Bakers #20-Asian Dessert Buffet! [June 2012] hosted by Moon of  Food Playground.

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