My mum used to prepare us on weekends and during school holidays many tea time snacks and one of it is Bubur Kacang Hijau.
She gets the whole green beans, dry roast over a pan till aromatic and give it a slight crush and removing the skins.
There are times she makes Ice Cream Malaysia - freezing the left overs or freshly made in long plastic case. Sweet memories of our childhood.
This sweet porridge is so ideal especially during the hot season/summer for cooling down effect.
|Picture courtesy of http://adishshida.blogspot.com/2012/03/mengimbau-kenangan-ais-krim-malaysia.html|
1 cup of green bean
200gm palm sugar - adjust according to your likeness
300ml of coconut milk - I used canned coconut milk
3 tbs of sago - soaked for 1/2 hour
a pinch of salt
1 screw pine leave (daun pandan) - either knotted or cut into 3
1/2 tsp ginger grated - optional
1. Dry roast on slow fire the green beans and crushed it slightly. Dry roasting will enhance the flavour while cooking. You can opt out if you do not wish the to crush the beans to split it.
2. Soak overnight or at least 6 hours (I skipped this)
3. Boil with water, salt, ginger and screw pine leave till the beans are soft and mushy. Add in water accordingly till beans are cooked.
4. In a separate pot, cook/dilute palm sugar with 1 cup of water.
5. When the beans are ready, sieve in the diluted palm sugar. Add in sago. Stir well. Cook till the sago turns translucent. Stir occasionally to avoid burning. Adjust the thickness required by adding water little at a time.
6. Add the coconut milk. Cook till it boils. Adjust the sweetness and the thickness required.
7. Serve warm or cold.
|Far Left - Green Bean Popsicle & Bubur Kacang Hijau|