Bubur Kacang Hijau is dessert with a Southeast Asian touch guaranteed to satisfy your need for a sweet fix. With pandan leaves, sago, and coconut milk bringing out the flavour, add in CSR Caster Sugar for the full experience.


  • 1/2 cup dried mung beans
  • 1 litre water
  • 2 pandan leaves
  • 3 slices ginger
  • 2 tablespoons pearl sago
  • 3 tablespoons chopped palm sugar
  • 3 tablespoons CSR Coarse Sugar
  • salt
  • 125ml thick coconut milk


    1. Rinse the mung beans well and place them in a saucepan with the water and pandan leaves. Bring to the boil and simmer on medium heat until the beans are tender, about 30 minutes. If using ginger, add now.
    2. Stir in the pearl sago and continue to simmer until the sago is translucent. Add the 2 types of sugar and salt, and simmer for another 5 minutes.
    3. Lastly, add the coconut milk and gently bring up to the boil. Turn off the heat. Serve the mung bean porridge hot or warm.