Bubur kacang hijau

Bubur kacang hijau is an Indonesian dessert porridge made from mung beans, coconut milk, and palm sugar, commonly enjoyed across the archipelago as a breakfast, afternoon snack, or comforting dessert. The mung beans are slowly simmered until tender, then sweetened with rich, dark palm sugar and finished with creamy coconut milk, creating a porridge that is soft, fragrant, and naturally sweet with subtle earthy undertones.

Bubur kacang hijau is typically served warm, though it is also enjoyed chilled or at room temperature, especially in the tropical climate where a cool, creamy bowl offers refreshing comfort. In many regions, the dish is enhanced with sticky rice or a pinch of salt in the coconut milk to balance the sweetness, and sometimes a swirl of condensed milk is added for extra richness.

Despite its simplicity, preparing this porridge well requires patience, as overcooking can cause the beans to lose their shape, while undercooking leaves them too firm. The perfect version features intact yet tender mung beans suspended in a thick, slightly sweetened broth enriched by the fragrant, velvety coconut milk.

It is sold by street vendors, served in local eateries, and made at home for both casual enjoyment and modest celebration.