Happy Wednesday!
It’s looking lovely outside, so I plan to bake Basque cheesecake 😍 I am also gonna try warming Brown Bread In A Can! My husband had a visitor from Maine yesterday, and he brought us Brown Bread In A Can. I can’t wait to try. Back in 2005, my husband’s mother had this thick giant cookbook and one of the recipes was Brown Bread baked in a can. I wanted to try, so I did, but it wasn’t a success, the bread didn’t slide out, so it was kinda ruined 🤣
Anyhoo! Let’s share for today’s recipe 1st, before I go about doing my daily homemaker chores 😁
Today’s recipe is a sweet porridge recipe. Actually, this can be 2 porridge if served separately. In Indonesia sometimes we mix them, sometimes we serve them separately. Sweet mung bean porridge (Bubur Kacang Hijau) and black glutinous rice porridge (Bubur Ketan Hitam). As the 2 porridge are sweetened, they are almost always accompanied with salted coconut milk (Santan). Some in fact, like to add drizzled sweetened condensed milk and/or crushed ice 😍
1 c mung beans, soak in water, let rest overnight on counter
1 c sugar
1 thumb ginger
1 pandan leaf
4 c water
1 c water
1 c black glutinous rice, soak in water, let rest overnight on counter
1 c sugar
4 c water
1 c water
1 can coconut milk
1 tsp salt (or to taste)
1 pandan leaf
The following day, drain, rinse mung bean. Place into a pot, add in 4c water. Bring to boil for 7 mins, covered. Turn the heat off, leave it on the stove, still covered, let rest for 30 mins. Do the same with the black glutinous rice, in a different pot.
After 30 mins. Add sugar to each pot. Add bruised ginger to mung bean plus pandan leaf. Bring both pots to boil, covered, on medium-high heat for 15 mins for mung beans (or until desired porridge texture) 20 mins for black glutinous rice (or until desire porridge texture).
In a bowl, pour in coconut milk, stir in salt and add in pandan leaf. Warm in microwave for 2 mins.
To serve, place each porridge into a serving bowl, top with coconut milk.
Voila 😍
Bubur Kacang Hijau dan Ketan Hitam
Ingredients
Kacang Hijau (Mung Bean Porridge)
- 1 c mung beans soak in water, let rest overnight on counter
- 1 c sugar
- 1 thumb ginger
- 1 pandan leaf
- 4 c water
- 1 c water
Ketan Hitam (Black Glutinous Rice Porridge)
- 1 c black glutinous rice soak in water, let rest overnight on counter
- 1 c sugar
- 4 c water
- 1 c water
Santan (Coconut Milk)
- 1 can coconut milk
- 1 tsp salt or to taste
- 1 pandan leaf
Instructions
- The following day, drain, rinse mung bean. Place into a pot, add in 4c water. Bring to boil for 7 mins, covered. Turn the heat off, leave it on the stove, still covered, let rest for 30 mins. Do the same with the black glutinous rice, in a different pot.
- After 30 mins. Add sugar to each pot. Add bruised ginger to mung bean plus pandan leaf. Bring both pots to boil, covered, on medium-high heat for 15 mins for mung beans (or until desired porridge texture) 20 mins for black glutinous rice (or until desire porridge texture).
- In a bowl, pour in coconut milk, stir in salt and add in pandan leaf. Warm in microwave for 2 mins.
- To serve, place each porridge into a serving bowl, top with coconut milk.
