Bubur Kacang Hijau- Malaysian Sweet Green Bean Soup

Bubur Kacang Hijau- Malaysian Sweet Green Bean Soup

Since Singapore is a multicultural nation, this mung bean soup has many variations depending on ethnic background. This is the Malaysian version with coconut milk.

Ingredients: 5-8 servings

Mung beans (Green Beans)
150-200 g
Pandan leaves
Palm sugar or brown sugar
as much as you like
Caster sugar
as much as you like
a pinch
Coconut milk
200 ml


1. This is a pandan tree (called screw pine in English). If you can get dried leaves, use them; otherwise, you can make your own.
2. If you can get fresh pandan leaves, wash them well, then tie them in a knot. If they are dehydrated, use them as is.
3. Rinse the mung beans and place them in a pot with water. Bring to a boil, then drain (to remove the scum).
4. 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.
5. Once the beans are tender, remove the pandan leaves. Then add the palm sugar, white sugar, and salt to taste.
6. Add the coconut milk and mix well. When it comes to a boil, it's done.
7. Mung beans have a cooling effect on the body. Using cold soup to cool off is a good way to save energy!
8. 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.

Story Behind this Recipe

This is my husband's favorite.