Saturday, April 24, 2010

Finding comfort with this humble desert

This desert known in Malay or Indonesia for such delicate and humble appearance. Bubur kacang hijau or mung beans porridge served in cold damp night with warm coconut milk and piece of bread. Should I remind my self now is spring already? Last week Bay Area just poring rains, so best treat should be this desert.

I found recipe from Lidia Sianturi in Edmonton, who put effort to convince me this is easy job. Indeed, I found it is really easy with particular tricky technique. Below her recipe with adding some notes of how to cook, playing around and storage tips.

Bubur Kacang Hijau (Green Mung Beans Desert)

  • 350 gr of green mung (or moong) beans, wash and soak in water over nightly, discard soaking water before cooking. (see if the beans swollen and skin start open up little bit then the beans ready)
  • 3 pandan leaves, tied in simple knot (you can find in Asian shop as frozen bay thoy leaf).
  • 4cm of ginger, crack it with pestle. (I used whole ginger, finely chopped and added)
  • 1 block/250gr of palm sugar, grate it. (decided to use less palm sugar as the color already too dark and added 2 tablespoon cane sugar).
  • 1/2 can of coconut milk
  • pinch of salt
  • water to boil, enough to cover whole beans
Cooking methods:

Boil mung beans in medium stove for 15 minutes or until the skin open up in full. (You can test it by taste it softness. Add it ginger and pandan leaves, and let it cook for another 5-7 minutes. Add some water if you see bit dry and stir few times. Then add coconut milk to enhance the flavor. Reduce the power of stove into small, cover the pan and let it another 5-6 minutes or longer if you want less watery. Take the pandan leaves out for serving and storage.

Served warm with piece of bread with add some thin coconut milk (cook separately). I am using whole milk for breakfast. Some Asian fellow served with durians, but since the fruit has some pretty strong odor, I tended not using it.

I used to cook in batch and store in freezer. Pour the porridge at some deep pan (glass or metal). Put in freezer for 24 hours and then take it out. Cut (or bang) it in pieces that you want, put in container plastic bags. De froze (minutes depend on weight in microwave) then serve with milk or some ice cubes.

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