Bubur Kacang Hijau

by Edwan S. on Wed, July 13, 2016

Ah, a perennial Malaysian favourite. There are many versions but here’s a basic but yummy bubur kacang recipe that is delicious served hot or cold. Don’t forget to use the best gula melaka you can find!

The Perfect Teatime Dessert!

Serves 4 people

The best thing about bubur kacang is the stuff you can add to it.

Add pulut, durian, or even tapai!

Foodster's Verdict

Bubur Kacang Hijau


  • Preparation
  • Total
    450g Dried Kacang Hijau ( Mung Bean )
    500ml Water
    500ml Coconut Milk
    1 block Gula Melaka ( about 200g )
    4 Pandan Leaves
    A pinch of salt

1. Soak the kacang hijau in the water for 1 hour.

2. After one hour, transfer everything to a big pot. Turn on the heat and bring it to a boil, then simmer for 45 minutes until beans are soft.

3. Add coconut milk and gula melaka. Knot pandan leaves and add them in.

4. Cook for another 30 minutes. Add a pinch of salt.

5. Serve hot or cold.



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