A very close cousin to our desi Payasam, this bubur( porridge) is made with green moong dal aka Kacang ijo( pronounced KA-CHANG). Here in Indonesia Buburs are very popular, and made with lot of pantry friendly ingredients..such as rajma, green beans, banana, glutinous rice, coconut etc. These are mainly made or sold for breakfast and tea time. Todays recipe uses ginger as a flavouring as well as for healing and warmth. Ginger is used alot in teas and buburs to aid in digestion and for warmth. Have this warm and relish it. Soothing and delicious. Perfect in the awesome rainy weather in India.
Ingredients
- 1 cup green moong beans soaked overnight or minimum 6 hours.
- 2 pandan leaves knotted or use 4 cloves.
- 100 gms ginger…peeled and bashed in big chunks.
- 1/2 tsp salt.
- 250 gms jaggery. (chopped or grated)
- 3 tbsps white sugar ..if required. (I used, as it yin to the yan of jaggery)😊
- 200 gms thick coconut milk (I used a tetra pack)
- 100 ml water for coconut sauce.
Method
- Rinse the soaked moong dal.
- Add to a pan along with bashed ginger and pandan leaves.
- Cover with enough water and boil till soft and mushy. (I boiled for 3 whistles in a pressure cooker)
- Meantime, take the jaggery in a pan and add 1/4 cup water. Boil till dissolved, and strain to remove impurities.
- Now take the cooked moong beans, another 2 cups of water, salt, jaggery water in a pan and cook further till it becomes thick. Keep aside.
- To make the coconut sauce topping: Put 200 ml thick coconut in a saucepan, add about 100ml water, a knotted pandan leaf (or 1/2 tsp vanila essence), and 1/4 tsp salt.
- Simmer on a low flame for 10 mins. Remove in a bowl.
To serve: Put some warm bubur in a bowl, top with 1 or 2 tablespoons of coconut milk. No sugar is added to coconut sauce. This helps in balancing the sweetness of bubur.😊