Bubur Durian Kacang Hijau

8 Dec

This is one of my favourite Malay desserts, green beans and durian soup. In other words, bubur durian kacang hijau. My mom cooks this the best and I love the texture of each and every single spoonful I take. The ingredients are similar to that of Pengat Pisang but I feel this is much more richer thanks to the durian flesh and mung beans (kacang hijau).

And since today was officially the first time I am cooking this, I will jot down the recipe in this food blog of mine while it’s still fresh in my mind. You can store the durian flesh sans the seed in the freezer and use it as and when you feel like it. You can also cook this dessert without the durian or the mung beans. With the latter, the soup will be sweet and therefore, you’ll need to add coconut milk and/or salt accordingly.

I’m more than happy to share my mom’s recipe with you all and hope you’ll enjoy it as much as I do. This is best served hot and you can eat this simply with white bread slices… oh man, this is very SYIOK indeed 😉


  • 3/4 cup mung beans
  • 10 – 12 durian flesh (remove the seeds)
  • 200 ml coconut milk
  • 200 gm palm sugar
  • 1/2 teaspoon salt
  • 2 pandan leaves


Boil the mung beans with at least 500 ml of water (add more water if it dries up) till they are softened. In the meantime, boil the palm sugar with 1 pandan leaf with 200 ml of water. Drain and add this mixture to the pot of mung beans. Add the other pandan leaf and coconut milk. Stir thoroughly over medium heat.

Add the durian flesh and salt. Stir for a few more minutes and serve immediately.

2 Responses to “Bubur Durian Kacang Hijau”

  1. granson March 22, 2011 at 7:02 AM #

    it is great job,your web are look nice. some information that posted were simple but useful.thanks for it.good job

    • cadymcbronzie March 22, 2011 at 10:19 AM #

      Hi there Granson,

      Thank you for your kind compliments and I’m glad that you find this humble food blog of mine useful 🙂

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