Bubur Kacang Hijau
Bubur Kacang is my entry for this month's WTSIM hosted by Johanna over at The Passionate Cook. This month's theme is hotpuds. And I thought what a great way to showcase the ubiquitous Bubur Kacang, the most popular of all bubur in Malaysia! Bubur the word for porridge in Malay can be used for both sweet or savoury dishes. For sweet dishes, it is usually made with coconut milk - probably a combination of thin and thick coconut cream- and fuits, jellies, sticky rice, sago pearls or even dough made of flour and (more) coconut. Usually served hot on its own for tea.
I like serving bubur kacang for dinner parties especially when the theme is Asian/Malaysian. The sweet scent of the bubur warming up as the guests wait to be served their puds lend a promise of exotic escape. And the sensation of mingling layers of nutty, caramelly, sweet and slightly salty tastes makes those who taste it for the first time pause to savour on each flavour slightly longer. Even those who might not find the dessert particularly enchanting would talk about how surprising they find the taste of caramel+salt+sweet taste so good together.
It is also enlightening how something so mushy, soft and comforting and soothing can be exotic at the same time. Maybe I am getting older but I think it is all of these homely and surprising factors which make Bubur Kacang remains as everyone's favourite and why when you think of sweet bubur, it is Bubur Kacang that comes to mind first.
Then you talk about the mung beans, which when left to sprout would turn into bean sprouts or taugeh. I usually tell them about my experiment as a child thinking my mom was saying nonsense trying to build my own taugeh empire under the bed. It was very successful I must say until 16 days later when I came home from school to a nasty stench. And of course there is the cellophane noodles which is mung bean based and makes a great noodle salad (kerabu suhun). And then you tell them about how good mung bean is. And how in Malaysia, Bubur Kacang is usually served hot as a tea time treat even on a hot day as mung bean is reknown for its cooling properties. A fact my dad usually reminded us everytime we had it for tea probably to alleviate his guilt for indulging in the second bowl.
Durian is strictly optional and usually added when it is in season. I usually make it into durian cream to be poured over the bubur kacang when the guests feel inclined to. Or serve it as durian ice cream on top of the bubur kacang.