Vegan EASY Malaysian Sweet Mung Bean Porridge (Bubur Kacang Hijau)

When we were kids, my dad told us that Bubur Kacang Hijau (Sweet Mung Bean Porridge/Soup) was monster food to entice us to eat it. And to this day, the name has stuck! This Malaysian dessert is super easy to make and tastes great hot or cold. Scroll down for ingredients 👇
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Bubur Kacang Hijau (Sweet Mung Bean Porridge)
Serves 4
250g or 1 cup mung beans, soaked overnight
150g coconut sugar or more
2 pandan leaves, knotted
500ml or 2 cups water
250ml or 1 cup coconut cream
1 tsp salt
1 cinnamon stick (optional)
40g or 1/4 cup sago pearls

[@jaymayhoi]

love learning about Malaysian cuisine that I would never know about otherwise!

[@TheKampungVegan]

Yay, that makes me so happy 🥰

[@shikinsaerah]

Sedapnya. Letak durian pun best ni ❤️

[@TheKampungVegan]

Betul, lagi lemak 😍

[@rereandersson8889]

I love "bubur kacang hijau". We sometimes can eat them with ice cube when the weather is warm.

[@TheKampungVegan]

I've never tried doing that before! 😍 We just chill the whole thing ❄️

[@snow86241]

amazing video! Thank you for your fantastic work as always!!

[@passionbonsai88]

When i first went to Jakarta for my job this food saved me coz it was cheap , nutrious , vegetarian and available everywhere. Thanks for sharing the recipe 🙏

[@TheKampungVegan]

Oh wow! Thanks for sharing your story 😍 it's such a comforting bowl, and very filling too. Hope you give it a try!

[@sarahjovina8519]

Monster food. Love that!

[@TheKampungVegan]

😂 we thought it was so cool

[@sitinorhassan5253]

Have you ever tried dry frying the beans first before boiling them? It might take a bit longer to cook than your way but it's more aromatic that way.

[@TheKampungVegan]

I haven't tried that before but now I definitely have to! Thanks for sharing 😍

[@sitinorhassan5253]

@@TheKampungVegan You still have to wash the beans, though. 🙂 The slightly damp beans would give a bit of steam. Once the steam dissipated, only then you add water. After they boil, you'll have to check the beans now and then to see their tenderness. Once they reach the tenderness to your liking, then you can add the santan. The rest is similar to your way. This was how my late mother used to make it. Sometimes we might not have santan, we'd just ate them as they were and called it bubur kacang singgang.Happy trying! 😁

[@rvds194]

Easy recipe Sugarcane jaggery?

[@TheKampungVegan]

I used coconut sugar, but you can totally use jaggery as well :)