In Malay cuisine, we have varieties of sweet porridge, usually consume as dessert. One of them is bubur kacang hijau. In my house, my mum will cook this for afternoon tea and whenever there is left over, she will turn it into "Malaysian ice cream". It is best if you add durian in this porride, but this time I didn't add since I will eat it with people that hate durian. So, here is the recipe:
2 handful of mung beans, soak for 3 hours
1 block of Malacca sugar, grated
250 ml of coconut milk
1 litre of water
5 tbspn of sugar
a pinch of salt
Methods:
~ boil mung beans until slightly soft
~ add Malacca sugar, sugar, coconut milk and salt
~ simmer for another 15-20 minutes or until the mixture slightly concentrate
~ thats all!
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