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We hope you got insight from reading it, now let’s go back to bubur kacang hijau- malaysian sweet green bean soup recipe. To make bubur kacang hijau- malaysian sweet green bean soup you only need 6 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Bubur Kacang Hijau- Malaysian Sweet Green Bean Soup:
- Prepare 200 grams Mung beans (Green Beans)
- Get 3 Pandan leaves
- You need 1 as much (to taste) Palm sugar or brown sugar
- You need 1 as much (to taste) Caster sugar
- Provide 1 pinch Salt
- Use 200 ml Coconut milk
Steps to make Bubur Kacang Hijau- Malaysian Sweet Green Bean Soup:
- This is a pandan tree (called screw pine in English). If you can get dried leaves, use them; otherwise, you can make your own.
- If you can get fresh pandan leaves, wash them well, then tie them in a knot. If they are dehydrated, use them as is.
- Rinse the mung beans and place them in a pot with water. Bring to a boil, then drain (to remove the scum).
- Return the beans to the pot and add the pandan leaves. Fill the pot with plenty of water and boil until the beans are tender. I use a pressure cooker for this step.
- Once the beans are tender, remove the pandan leaves. Then add the palm sugar, white sugar, and salt to taste.
- Add the coconut milk and mix well. When it comes to a boil, it's done.
- Mung beans have a cooling effect on the body. Using cold soup to cool off is a good way to save energy!
- For reference, this is the proportion of ingredients that I use to make this: 300 g mung beans, 250 g caster sugar, 50 g brown sugar, and 200 ml coconut milk. It's a bit on the sweet side.
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