Mung bean porridge


Preparation info

  • Difficulty


  • Serves


Appears in

Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

Beans commonly feature in Asian desserts. The Japanese cook adzuki beans until they collapse into a silky paste, and the Chinese use them to thicken soy milk into a wobbly custard. In Malaysia, green mung beans are stewed down in an aromatic broth, which is then augmented with coconut milk. The resulting porridge, bubur kacang hijau, is ambrosial – comforting and decadent.

Prep time: 20 minutes (plus soaking time)
Cooking time: 35 minutes


  • 5 cm ginger
  • 1 cup (225 g) green mung beans, soaked overnight and drained
  • ½ cup (110 g) white sugar
  • ½ teaspoon salt
  • 1 pandan leaf, knotted, or 1 teaspoon npandan extract
  • 1 cup (250 ml) coconut milk


Using a pair of tongs, hold the ginger over a low flame until charred. If you don’t have a gas hob, you can skip this step, but it does give the ginger a more mellow, complex flavour.

Place the ginger, mung beans, sugar, salt, pandan and 4 cups (1 litre) water in a saucepan. Bring to the boil, then reduce the heat and simmer until the beans are soft and tender, about 30 minutes.

Stir in the coconut milk and bring back up to a simmer, then take it off the heat and serve. The porridge can also be kept in the fridge for 2–3 days and eaten cold.