Bubur Kacang Hijau
Makan Tengah Hari • Malaysia
How to Make Bubur Kacang Hijau (Traditional & Healthy Version)
Bubur Kacang Hijau is a beloved Malaysian dessert porridge made from mung beans, locally known as kacang hijau, simmered gently with creamy santan (coconut milk), aromatic pandan leaves, and a touch of natural sweetness from gula Melaka (palm sugar). This hearty, comforting dish is popular across Malaysia, especially among Malay, Chinese, and Indian communities, and is often enjoyed as a mid-morning or lunchtime treat. The combination of wholesome mung beans and rich coconut milk delivers a smooth, creamy texture and a fragrant aroma that instantly transports you to a Malaysian hawker stall or family kitchen. Often served warm, Bubur Kacang Hijau is a nostalgic comfort food that brings families together during gatherings, Ramadan, and festive occasions. The dish's versatility allows it to be enjoyed as a light meal or a dessert, and its plant-based ingredients make it naturally vegetarian. In Malaysia’s multicultural food scene, this porridge stands out for its simplicity, nutrition, and satisfying taste, making it a great choice for health-conscious eaters.
Bahan-bahan(untuk 1 medium bowl (about 250 ml))
- 1/2 cup Kacang hijau (mung beans) (rinse and soak for 1 hour)
- 3 cups Air (water)
- 2 leaves Daun pandan (pandan leaves) (tied into a knot)
- 2 tablespoons Gula Melaka (palm sugar) (finely chopped)
- 1/4 teaspoon Garam (salt)
- 1/2 cup Santan (coconut milk) (light or regular)
- 1/2 inch Halia (ginger) (sliced thinly) - pilihan
- 1 tablespoon Sugar (optional) (reduce or omit for healthier version) - pilihan
Arahan
- 1
Rinse and soak kacang hijau (mung beans) for 1 hour to help them cook faster and become softer.
5 minutes
Soaking reduces cooking time and enhances digestibility.
- 2
Drain beans and place in a pot with 3 cups of water and daun pandan. Bring to a gentle boil over medium heat.
5 minutes
Tying pandan leaves into a knot makes removal easy and intensifies aroma.
- 3
Reduce heat to low and simmer for 15-18 minutes, stirring occasionally, until beans are tender but not mushy.
15 minutes
Stir often to prevent sticking and ensure even cooking.
- 4
Add chopped gula Melaka, salt, and ginger (if using). Stir until the sugar is dissolved.
2 minutes
Palm sugar adds deep, caramel-like sweetness and is lower GI than white sugar.
Kenapa hidangan ini sihat
This healthy Bubur Kacang Hijau recipe uses minimal added sugar and light santan to keep saturated fat and calories in check. Mung beans are a powerhouse of nutrients, supporting digestive health, stable blood sugar, and satiety. The use of natural gula Melaka and plant-based ingredients aligns perfectly with a balanced diet, making this dish a guilt-free, wholesome option for lunch or a light meal.
Bubur Kacang Hijau is a nutritious dish rich in plant-based protein, dietary fiber, and essential minerals like iron, magnesium, and potassium from mung beans. It is naturally low in fat (especially when using light santan) and provides sustained energy from complex carbohydrates. Coconut milk adds beneficial medium-chain fatty acids, while pandan and ginger contribute antioxidants and digestive benefits. This dish is free of gluten and dairy, making it suitable for many dietary needs.
Petua
- 💡Tip 1: Soak mung beans to speed up cooking and ensure a soft, creamy texture.
- 💡Tip 2: Use fresh pandan leaves for the best aroma, but if unavailable, a drop of pandan essence works too.
- 💡Tip 3: Adjust thickness by adding more or less water according to your preference.
Penyimpanan & hidangan
Store Bubur Kacang Hijau in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or santan to loosen the texture. Avoid freezing, as coconut milk may separate.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 220.0 kcal |
