Bubur Kacang Hijau

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Bubur Kacang Hijau is a creamy, sweet Malaysian mung bean porridge made with tender mung beans, fragrant pandan leaves, thick coconut milk, brown sugar, and chewy sago pearls. Using a pressure cooker helps soften the beans faster, while the coconut milk gives the porridge a rich, cozy finish. It is a simple comfort dessert that can be enjoyed warm, especially when you want something filling, sweet, and homemade.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4

Course: Desserts, Snacks

Cuisine: Asian, Malaysian

Calories: 337

Ingredients Equipment 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
1 pinch salt

Equipment

1 pressure cooker or Instant Pot
1 measuring cup set
1 measuring spoon set
1 colander
1 wooden spoon
1 ladle
1 serving bowl

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

Serving: 320gCalories: 337kcalCarbohydrates: 59gProtein: 2gFat: 12gSaturated Fat: 11gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 42mgPotassium: 219mgFiber: 1gSugar: 53gVitamin A: 190IUVitamin C: 4mgCalcium: 49mgIron: 2mg

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