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Bubur Kacang Hijau: Mung Bean & Coconut Dessert Porridge

Bubur Kacang Hijau: Mung Bean & Coconut Dessert Porridge (Vegan)

  • Author: Nunuk Sri Rahayu
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 6 1x
  • Category: Desserts
  • Method: Boiling
  • Cuisine: Indonesian
  • Diet: Vegan


This delicious dessert porridge, made of coconut milk and mung beans, is an addictive yet healthy sweet snack full of nutritional goodness. 


  • 250 mung beans
  • 150 gr palm sugar
  • 2 pandan leaves, knotted 
  • 4 cm ginger, peeled, sliced 
  • 1 tbsp sugar
  • Pinch of salt
  • 1 lt water
  • 2 tsp rice flour (optional)
  • 150 ml coconut milk


  1. Wash the mung beans thoroughly and then soak for 1 hour.
  2. Boil the palm sugar with 200 ml water (out of the 1 litre) until it’s completely dissolved. Set aside.

    Boil the palm sugar

  3. Put the mung beans in a cooking pot, add the remaining water, pandan leaves and ginger.

    Put the mung beans in a cooking pot

  4. Cook the mung bean over medium high heat. When the soup boils, lower the heat to medium low.
  5. Sieve the palm sugar syrup and add it to the soup.
  6. Add sugar and salt.
  7. Cook for about 1 hour or until the mung bean is tender. Add more hot water if necessary.
  8. Dilute the rice flour with 2 tbsp of water, and then slowly add it to the porridge. Stir gently.
  9. Add the coconut milk, and cook for another 5 minutes.
  10. Turn off the heat. The mung bean porridge is ready to serve.

Keywords: Non-spicy, Vegan, Common ingredients, ginger