Bubur Kacang Hijau

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Creamy, subtly fragrant, and weirdly addictive. The pandan leaves give it this soft floral note that doesn't announce itself—it just lingers. Sago pearls dotted throughout add a chew that keeps things interesting, and the sweetness leans into that deep caramel side rather than candy-sweet.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4

Course: Dessert, Snack

Cuisine: Asian, Southeast Asian

Calories: 232

Ingredients Method Nutrition

Ingredients

1 cup green beans washed and cut
3 cup water
3 pandan leaves torn and knotted
1 cup thick coconut milk
2 tbsp sago washed and drained
1/2 cup brown sugar
1/2 cup granulated sugar
A pinch of salt

Method

Place the green beans, water, and pandan leaves in a pot.
Cover the pot and turn the knob to 'PRESSURE'. Press High Pressure 20 minutes and 'ON'.
When the pot beeps, turn the knob to 'STEAM' and release the pressure. When there is no hissing sound, press 'OFF' and slowly open the pot lid.
Press 'STIR FRY' and 'ON'. Add thick coconut milk, fish-shaped sago, brown sugar, granulated sugar, and salt.
Stir until boiling.
Press 'OFF' to serve the Bubur Kacang Hijau.

Nutrition

Calories: 232kcalCarbohydrates: 51gProtein: 1gFat: 4gSaturated Fat: 3gSodium: 53mgPotassium: 120mgFiber: 2gSugar: 44g

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