How to Make Bubur Kacang Hijau with Coconut Milk (Traditional & Healthy Version)
Bubur Kacang Hijau with Coconut Milk, also known as 'bubur kacang hijau bersantan', is a beloved Malaysian beverage and dessert enjoyed by all ages. This comforting dish features mung beans (kacang hijau) gently simmered with pandan leaves and sweetened with palm sugar, then enriched with creamy coconut milk (santan). Its origins trace back to traditional Malay kitchens, but it is also widely enjoyed in Peranakan and Indian Muslim communities, reflecting Malaysia’s rich multicultural culinary heritage. The combination of local ingredients like pandan and gula Melaka creates a unique aroma and flavor that’s distinctly Malaysian. The taste of Bubur Kacang Hijau is both hearty and soothing, with a delightful balance of natural sweetness and nutty undertones. Served warm or chilled, it’s a versatile treat suitable for breakfast or as an afternoon snack. As a health-conscious choice, this recipe uses less sugar and full-flavored santan, offering both nutrition and satisfaction without excessive calories. Bubur Kacang Hijau is a staple during the fasting month of Ramadan, often served for berbuka puasa, but is also enjoyed year-round in homes and hawker stalls across Malaysia.
Bahan
Arahan langkah demi langkah
Step 1 · Rinse kacang hijau thoroughly
Rinse kacang hijau thoroughly. If possible, soak overnight for a softer and creamier texture.
Step 2 · Bring water to boil in a pot
Bring water to boil in a pot. Add mung beans, pandan leaves, and optional fenugreek seeds and lemongrass. Simmer over medium heat until beans are tender.
Step 3 · Once beans are soft
Once beans are soft, add gula Melaka and salt. Stir until sugar dissolves and mixture thickens slightly.
Step 4 · Remove pandan leaves and lemongrass
Remove pandan leaves and lemongrass. Reduce heat and slowly pour in santan, stirring continuously to prevent curdling.
Step 5 · Taste and adjust sweetness with gula pasir if desired
Taste and adjust sweetness with gula pasir if desired. Let simmer for another minute, then turn off heat.
Step 6 · Serve warm in bowls or chill in the fridge for a refreshing cold ve...
Serve warm in bowls or chill in the fridge for a refreshing cold version.
Mengapa resipi ini sihat
This dish is a healthy choice because it uses whole, minimally processed ingredients that are staples in Malaysian cuisine. Mung beans are low in fat and high in protein, making them ideal for vegetarians. Coconut milk, when used in moderation, offers energy without excessive saturated fat. The recipe avoids excessive sweeteners and uses palm sugar for a lower glycemic impact. It's filling yet light, perfect for calorie-conscious eaters.
Nota tentang tradisi
Bubur Kacang Hijau is a cherished dish in Malaysia, particularly popular in the northern states like Kedah and Penang, where it is served both as a beverage and dessert. It is often prepared during Ramadan for berbuka puasa and is a common offering at Malay households and hawker stalls. This dish reflects the fusion of Malay, Indian Muslim, and Peranakan influences, using local ingredients like pandan and santan to create a uniquely Malaysian flavor. Its simplicity and nourishing qualities make it a staple for all ages.