Last Updated on September 1, 2023
Bubur Kacang Hijau is a traditional Indonesian. This hearty dish has a unique flavor and an unforgettable taste. It’s perfect as a side dish or on its own as a light meal or snack; it can even be served warm or cold.
If you’ve never tried it before, now is the time to give this delicious dish a try with this easy-to-follow guide! This article will show you how to make this tasty dish step by step.
It’s straightforward and simple enough for anyone to follow. You’ll be rewarded with a delicious, authentic Indonesian dish! Read on to learn how to make bubur kacang hijau at home.
What is Bubur Kacang Hijau?
Bubur Kacang Hijau is a traditional Indonesian dessert made from mung beans and sugar. It’s commonly served warm or cold for breakfast, as an afternoon snack, or even as a side dish for dinner. It has an earthy flavor with subtle hints of sweetness that make it a beloved classic in Indonesia.
The main ingredients for bubur kacang hijau are mung beans and sugar, although other ingredients such as dried tangerine peel may be added to the mix. The beans are soaked in cold water before being boiled until soft, then combined with sugar and other flavorings. This dish is easy to make and can be served hot or cold.
Bubur Kacang Hijau is a classic Indonesian dish that has been enjoyed for generations and continues to be a favorite. With its distinctive flavor and comforting texture, it’s no wonder this dish remains popular.
What does it taste like?
Bubur Kacang Hijau has a unique flavor that is both earthy and sweet. The mung beans provide an almost nutty taste to the dish while the added sugar adds a hint of sweetness.
The addition of dried tangerine peel brings out a subtle citrus note, which helps to balance out the flavors in this dish. The texture of Bubur Kacang Hijau is also unique; it’s thick and creamy, but still has a slight bite.
This makes the dish both comforting and interesting to eat. It can be served warm or cold, depending on your preference, making it suitable for breakfast, lunch, or dinner.
How did I first get introduced to the Bubur Kacang Hijau?
I first got introduced to Bubur Kacang Hijau in Jakarta, Indonesia. I had been living there for a few months and wanted to explore the local cuisine. One of my friends told me about this traditional dish and recommended that I try it.
On a sunny afternoon, we went out to try Bubur Kacang Hijau. I was amazed by the unique flavor of the dish and how comforting it felt to eat something so familiar yet different. The mung beans were cooked perfectly, giving them a slightly nutty taste that went perfectly with the added sugar.
The warm bubur kacang hijau was served with dried tangerine peel, adding a subtle citrus note to the dish. I had never tasted anything like it before and knew that this would become a favorite of mine.
Since then, Bubur Kacang Hijau has been a regular menu item in my home country. It’s often eaten as a side dish or even on its own for breakfast, lunch, or dinner. The comforting texture and unique flavor make it a great addition to any meal.
I now make Bubur Kacang Hijau at home and I’m always delighted when I serve it to friends and family. They often ask for the recipe, so I’m happy to share my favorite Indonesian dish with others. It’s an easy way to add some international flavor to your table!
How to make Bubur Kacang Hijau?
Making Bubur Kacang Hijau at home is easy and requires just a few ingredients. You can find most of the ingredients in Asian supermarkets. Follow the step-by-step instructions below to make your own bubur kacang hijau.
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Ingredients
- Dried mung beans: this is the main ingredient in Bubur Kacang Hijau. It has a slightly sweet, nutty flavor and provides an essential source of protein to the dish.
- Sugar: sugar is added to the boil for sweetness. You can adjust this depending on how sweet you’d like your bubur kacang hijau to be.
- Water: water is used to boil the mung beans, making sure they are cooked thoroughly.
- Dried tangerine peel: this dried fruit peel provides a unique flavor and aroma to Bubur Kacang Hijau. It can be found in many Asian grocery stores.
Step-by-step instructions
Step 1
Soak the mung beans
- In a medium bowl, soak the mung beans in cold water for 1 hour.
- This will help them cook more evenly and reduce cooking time.
Step 2
Boil the mung beans
- After the mung beans have been soaked, drain them and rinse with cold water.
- Place the beans in a large pot and add 1 liter of water.
- Bring the water to a boil over high heat, reduce to low heat, and simmer for 30 minutes or until the beans are soft.
Step 3
Add dried tangerine peel and sugar
- Once the mung beans have been cooked, add in the dried tangerine peel and sugar.
- Stir until the sugar has dissolved completely into the mixture.
Step 4
Serve the Bubur Kacang Hijau
- Transfer the bubur kacang hijau to a serving bowl and let it cool.
- Ready to serve.
Tips
- Make sure to soak the mung beans in cold water for at least 1 hour before boiling them. This will help them cook more evenly and reduce cooking time.
- To make a sweeter version of this dish, you can add additional sugar or other sweeteners such as honey or maple syrup.
- If you can’t find dried tangerine peel, you can substitute it with orange or lemon zest for a similar flavor.
Equipment
- Bowl
- stir fry pan
Ingredients
- 75 gram sugar
- 1- liter water
- 1 dried tangerine peel
- 100 gram dried mung beans
Instructions
- Begin by soaking the mung beans in cold water for one hour. This process allows them to cook evenly and reduces cooking time.
- Drain the soaked mung beans and rinse with cold water. Place the beans into a large pot with 1 liter of water and bring to a boil over high heat. Once boiling, reduce to low heat and simmer for 30 minutes or until the beans are soft.
- After the mung beans have been cooked, add in the dried tangerine peel and sugar. Stir until all of the sugar has dissolved into the mixture.
- Transfer your bubur kacang hijau to a serving dish and allow it to cool before serving. You can also garnish with fried shallots, roasted peanuts, or thinly sliced scallions for added flavor and texture.
Video
Notes
- Make sure to soak the mung beans in cold water for at least 1 hour before boiling them. This will help them cook more evenly and reduce cooking time.
- To make a sweeter version of this dish, you can add additional sugar or other sweeteners such as honey or maple syrup.
- If you can’t find dried tangerine peel, you can substitute it with orange or lemon zest for a similar flavor.
Nutrition
Nutrition Information
What to serve with Bubur Kacang Hijau?
Here are some delicious dishes to serve with your bubur kacang hijau. You can serve them together as a full meal or use them as side dishes:
- Fried tempeh: this fried soybean cake is savory and crunchy, making it the perfect accompaniment to the sweet and creamy Bubur Kacang Hijau.
- Grilled fish: the juicy and flaky texture of grilled fish pairs well with the comforting texture of bubur kacang hijau.
- Fried tofu: fried tofu is a great source of plant-based protein, making it an ideal side dish to serve with this classic Indonesian dish.
- Steamed vegetables: steamed vegetables such as carrots, broccoli, and mushrooms add a bright burst of color to your plate and provide essential vitamins and minerals.
How to store leftover Bubur Kacang Hijau?
The best way to store leftovers of Bubur Kacang Hijau is in an airtight container in the refrigerator. This will help keep the dish fresh and ensure that it stays safe for up to three days.
When you’re ready to eat, simply reheat your bubur kacang hijau on the stovetop or in a microwave until it’s warm. If you have leftovers that you won’t be able to eat within the three-day period, you can also freeze them for up to a month.
Simply transfer the bubur kacang hijau into a freezer-friendly container and store it in the freezer until ready to eat. When you’re ready, defrost it in the refrigerator overnight and reheat it in the microwave or on the stovetop.
Can pregnant women eat this?
Yes, pregnant women can eat Bubur Kacang Hijau as long as the dish is cooked properly and all ingredients are fresh. This traditional Indonesian dish is generally considered safe for pregnant women to consume because it contains mung beans which provide essential vitamins and minerals such as iron and folate.
Mung beans are also a good source of protein, which is important for the developing baby. Additionally, it’s an easy dish to prepare and contains fewer calories than other dishes. However, pregnant women should always check with their doctor before consuming any new food during pregnancy to make sure that it is safe for them.
Overall, Bubur Kacang Hijau can be a great addition to a healthy pregnancy diet, as long as it is cooked properly and all ingredients are fresh. It can be a comforting dish that packs a lot of flavor and nutrition into every bite!
FAQs
Can I make it sugar-free?
Yes, you can make Bubur Kacang Hijau sugar-free by omitting the sugar in this. This will reduce the sweetness of the dish but still provide a delicious and unique flavor. You can also use substitute sweeteners such as honey or maple syrup instead of sugar for a natural alternative.
Can I make it vegan?
Yes, you can make Bubur Kacang Hijau vegan-friendly by substituting sugar for a suitable vegan alternative such as maple syrup or agave syrup. Additionally, you can omit the dried tangerine peel if desired to make it fully vegan.
Can I make it gluten-free?
Yes, Bubur Kacang Hijau is naturally gluten-free since it does not contain any wheat or other grains. Therefore, you can enjoy this dish without worrying about getting sick from consuming gluten.
Wrapping Up
Thank you for reading about the Bubur Kacang Hijau recipe. This traditional Indonesian dish is full of flavor and provides a great source of plant-based protein.
Plus, it’s easy to make and can be tailored to your dietary needs by omitting certain ingredients or substituting them with healthier alternatives. So the next time you are looking for a comforting, nutritious meal, give this recipe a try! You won’t regret it!
Please share this article with your friends and family if you found it helpful. If you have any questions or feedback, feel free to leave a comment below.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more
