Bubur Kacang Hijau with Sagu (Green Bean Porridge with Sago) is a delicious and comforting Indonesian dessert. Here’s how to make it:
Ingredients:
200g green beans (kacang hijau), rinsed and soaked for 2–3 hours
50g sago pearls (sagu), soaked for 30 minutes
1 liter water
100g palm sugar (or brown sugar), chopped
50g granulated sugar (adjust to taste)
200ml coconut milk
2 pandan leaves, tied into a knot
1/2 tsp salt
Instructions:
- Cook the Green Beans:
In a pot, bring water to a boil and add the soaked green beans.
Cook over medium heat for about 30–40 minutes or until the beans become soft and start to break apart.
- Add Sago:
Once the beans are soft, add the soaked sago pearls.
Stir occasionally to prevent sticking. Cook until the sago turns translucent (about 10 minutes).
- Sweeten the Porridge:
Add palm sugar, granulated sugar, pandan leaves, and salt.
Stir well until the sugar dissolves completely.
- Add Coconut Milk:
Lower the heat and pour in the coconut milk.
Stir gently and simmer for another 5 minutes (do not let it boil to prevent curdling).
- Final Touch & Serving:
Remove from heat and discard the pandan leaves.
Serve warm or chilled, as desired.
Enjoy your homemade Bubur Kacang Hijau with Sagu!
