Bubur kacang hijau, abbreviated burjo, is a
Southeast Asian sweet porridge (''bubur'') made from
mung beans (''kacang hijau''),
coconut milk, and
palm sugar or
cane sugar
Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula .
For human consumption, sucrose is extracted and refine ...
. The beans are boiled till soft, and sugar and coconut milk are added.
Slightly different names may be used in different regions of Indonesia, such as ''kacang ijo'' in
Javanese areas. It is often served as dessert or snack, but is also a popular choice for
breakfast or late night
supper
Supper was originally a secondary lighter evening meal. The main meal of the day, called dinner, used to be served closer to what is known as lunchtime, around the middle of the day, but crept later over the centuries, mostly over the course of ...
. In Indonesia,
warungs specializing in selling bubur kacang hijau are commonly found. They usually also offer grilled bread (''roti bakar'').
Variants
The most basic variant of ''bubur kacang hijau'' only consists of mung bean porridge, coconut milk and palm sugar. ''Bubur kacang hijau'' may also be served with black
glutinous rice (''ketan hitam'') and bread. Black glutinous rice can also be made into ''
bubur ketan hitam
Bubur ketan hitam, bubur pulut hitam or bubur injun is an Indonesian sweet dessert made from black glutinous rice porridge with coconut milk and palm sugar or cane sugar. The black glutinous rice are boiled until soft, and sugar and coconut ...
''.
Sometimes ''bubur kacang hijau'' is mixed with
durian. It is served as is or together with
bread.
Bubur kacang hijau dengan durian.
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''Bubur kacang hijau'' is usually eaten warm, but can be served cold as ''es kacang hijau'' in Indonesia or ''ais kacang hijau'' in Malaysia. ''Es'' and ''ais'' mean "ice".
Gallery
File:Bubur Kacang Hijau Ketan Hitam.JPG, ''Bubur kacang hijau'' mixed with '' ketan hitam'' and coconut milk
File:BuburKacangHijauDurian.jpg, Bubur kacang hijau with durian
See also
* Bubur cha cha
Bubur cha cha, also spelled as bubur cha-cha or dubo jiajie, is a Betawi and Malay dessert and breakfast dish in Indonesian cuisine, Malaysian cuisine, Singaporean cuisine and Phuket cuisine (Thailand) prepared using pearled sago, sweet potat ...
* List of desserts
A dessert is typically the sweet course that, after the entrée and main course, concludes a meal in the culture of many countries, particularly Western culture. The course usually consists of sweet foods, but may include other items. The word ...
* List of legume dishes
* List of porridges
Porridge is a dish made by boiling ground, crushed, or chopped starchy plants (typically grains) in water, milk, or both, with optional flavorings, and is usually served hot in a bowl or dish. It may be served as a sweet or savory dish, depend ...
* Red bean paste
References
{{DEFAULTSORT:Bubur Kacang Hijau
Congee
Foods containing coconut
Legume dishes
Malaysian cuisine
Street food in Indonesia