Bubur Kacang Hijau, easy Malaysian dessert recipe

When it comes to comfort food, each one of us has our pet favourite. Was it something to do with childhood? Or the calling of the weather? Perhaps it reminds us of some unforgettable memories and hence, craving for the food is our way of recreating that moment albeit long gone? This is when an easy Malaysian dessert recipe brings me back home.
I tick all of the above. Thankfully some of the comfort foods that I crave do not require fancy, exotic ingredients- er, call me low maintenance, but one balmy evening after the mad rush at work all I ever wanted was a bowl of this sweet porridge. Well I could easily mislead the Scots for calling this ‘porridge’ as it has no resemblance to Scottish oatmeal porridge, as language wise,  it is porridge in Malay. A sweet concoction of green mung beans cooked with decadent, creamy coconut milk and palm sugar. ( Likewise, I get blank stare in Malaysia when I say that we have sweet porridge every morning when what I really mean is the oatmeal porridge cooked with milk, raisins and apple stew!).
Before I digress,  let me go back to the sweet Bubur Kacang Hijau, just thinking of it now makes me yearn for a bowl of it. Especially one made with the ‘authentic’ palm sugar, and ditto- fresh coconut milk. Oh, add a bit of sago for good measure!
I am rather proud that this Asian sugar has taken the world by its storm, some call it coconut sugar, or we call it Gula Melaka. Having said that, I am doubtful about how healthy it is, as sugar being sugar, you know, but obviously not surprised with the whole new tag associated with it. Low glycaemic index, maybe as compared to the white sugar. Healthy? Perhaps not. But the taste is out of the world. It is like the salted caramel on cupcakes, only better with no bitter aftertaste.
There is really nothing fancy about this bubur, but try it once and you know why it is comforting. I love it warm for afternoon treats, but some days when there is a leftover I pour them into cute popsicle moulds for frozen treats. Just like the good ol’ days.
Bubur Kacang Hijau / Mung Bean in Palm sugar and Coconut milk stew

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Serving Size: 12

Malaysian tea time sweet stew, Bubur Kacang HIjau


  • 1 cup mung beans ( soak for at least 2 hours in water)
  • 3/4 cup palm sugar cubes ( around 180g)
  • a pinch of salt
  • 200ml fresh coconut milk
  • 2 cups water
  • 1/4 cup pearl sago , soak for 30 mins
  • 1 inch grated ginger
  • 1 pandan leaf , optional


  1. In a heavy bottomed pan, boil the mung beans with ginger, pandan leaf and water, simmer on low heat for 30 minutes.
  2. Add in the salt and sago, stir well until sago becomes translucent, usually around 10 minutes.
  3. Tip in the palm sugar and once the sugar is fully melted, add the coconut milk. Simmer for another 5 minutes then serve.


note: adjust the amount of palm sugar to your desired sweetness level. If you don't have palm sugar, replace with brown sugar. Sago is also optional but gives good bite to the stew.

** for frozen treat, pour the cooled stew into the popsicle moulds, and freeze 4-6 hours until firm.

Happy weekend!


  1. says

    We make something similar with moong beans called Kichadi, a recipe that I shares during my early days of blogging, which is kind of thick. Love the addition of sago… looks interesting!

  2. Lela says

    Thank you for this recipe! It tastes very much like home and most definitely missed. I prefer to boil it longer so that the beans are all broken-ish, soft, and so that they absorb the flavour more. Which means I keep adding water and balancing the sugar till I get the texture I prefer.


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