Bubur Kacang Ijo, a very popular sweet congee made with green moong daal, coconut sugar, coconut milk and screwpine leafs. It is served to add nutrition to toddlers and a boost of energy after a day long fasting without food.
You can serve it hot in a small bowl that you can nibble with bread. You can serve it cold and add fermented cassava/ tape or vanilla ice cream. You can also add them in small plastic bags and freeze it, a good snack for a hot day. Some like it liquid so they can juice it in the morning, others like it more condensed and diluted cornstarch to get the texture.
300 gr moong daal
1 lt water
3/4 cup sugar
1/3 cup brown sugar
200 ml light coconut milk
3 cinnamon stick
1 screw pine leaf
How to prepare:
-clean and soak the moong daal in cold water for 6 hours
-boil water and add the moong daal, cook for 20 minutes
-add the screwpine leaf, sugar, brown sugar, cinnamon stick and cook for 15 minutes
-add the light coconut milk and stir until it comes to a boil