Bubur Kacang Hijau (Mung Bean Porridge) for clear skin

Bubur Kacang Hijau (Mung Bean Soup)

This is a common sweet dessert among the Malays, not to mention the easiest to make too. This is one of the comfort food I grew up with. Recently I cooked this  because I wanted something sweet, simple and soupy instead of baking or steaming. It’s great for Iftar (breaking fast), quite filling and easy to digest too.

Besides being a rich source of nutrients and proteins, Mung beans are also known to clear toxins from your body too. I recalled watching a Korean period drama where the poisoned person is treated with mung bean soup. I know it’s just TV but I bet there’s some truth in it and when I looked it up, it’s true!

Below are the ingredients you will need:

• 1 cup or 250 gram of kacang hijau or mung beans
• 2 cups of gula melaka or palm sugar
• 2-3 pieces of pandan or screwpine leaves, tied to a knot
• 1 litre of water
• 1 cup of coconut milk

For making the dough:

• 1 cup of glutinous rice
• 1 cup of plain flour
• A pinch of salt
• 3/4 cup of water

Method:

Making the dough (Optional)

1. Mix the flours and salt together. Then add the water a little at a time and mix into a firm dough.
2. Roll  the dough and cut to bite sizes. Set aside.

Clockwise from top-left: Making Bubur Kacang Hijau

Making the porridge

1. Remove any dirt from the beans and wash till the water is clear.
2. Add the mung beans and pandan leaves into a pot of boiling water and boil till it is half-cooked. Stir occasionally.
3. Next add the palm sugar and stir again till all the sugar dissolved. Next add in the bite-sized dough. Once the dough floats to the surface it indicates that it is cooked.
4. When the mung beans are almost cooked, sugar are dissolved and the dough are cooked, add the coconut milk and stir until it is well combined.
5. Let it simmer for several minutes. Remove and serve warm.