Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, bubur kacang hijau- malaysian sweet green bean soup. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Bubur Kacang Hijau- Malaysian Sweet Green Bean Soup is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Bubur Kacang Hijau- Malaysian Sweet Green Bean Soup is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have bubur kacang hijau- malaysian sweet green bean soup using 6 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Bubur Kacang Hijau- Malaysian Sweet Green Bean Soup:

1. Prepare 200 grams Mung beans (Green Beans)
2. Prepare 3 Pandan leaves
3. Get 1 as much (to taste) Palm sugar or brown sugar
4. Take 1 as much (to taste) Caster sugar
5. Get 1 pinch Salt
6. Take 200 ml Coconut milk

Instructions to make Bubur Kacang Hijau- Malaysian Sweet Green Bean Soup:

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.

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