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.
450g Dried Kacang Hijau ( Mung Bean )
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.