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  • Group 5 English - Bubur Kacang Hijau

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    B082 Eni Makrufah
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    Bubur kacang hijau is a traditional Indonesian sweet porridge made from green beans, coconut milk, and palm sugar or cane sugar. It originated in Madura and is often consumed during rainy weather or family events. The porridge can be made with or without coconut milk. To make it, green beans are soaked and boiled with water, ginger, and pandan leaves until soft. Brown sugar, salt, and coconut milk are then added to the mixture and cooked until the sugar dissolves and it comes to a boil. The porridge provides calories, protein, fat, and carbohydrates while boosting immunity, lowering liver disease risk, and helping with menstrual symptoms and hypertension.

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    Group 5 English _ Bubur Kacang Hijau

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    Bubur kacang hijau is a traditional Indonesian sweet porridge made from green beans, coconut milk, and palm sugar or cane sugar. It originated in Madura and is often consumed during rainy weather or family events. The porridge can be made with or without coconut milk. To make it, green beans are soaked and boiled with water, ginger, and pandan leaves until soft. Brown sugar, salt, and coconut milk are then added to the mixture and cooked until the sugar dissolves and it comes to a boil. The porridge provides calories, protein, fat, and carbohydrates while boosting immunity, lowering liver disease risk, and helping with menstrual symptoms and hypertension.

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    © All Rights Reserved
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    9 views11 pages

    Group 5 English - Bubur Kacang Hijau

    Uploaded by

    B082 Eni Makrufah
    Bubur kacang hijau is a traditional Indonesian sweet porridge made from green beans, coconut milk, and palm sugar or cane sugar. It originated in Madura and is often consumed during rainy weather or family events. The porridge can be made with or without coconut milk. To make it, green beans are soaked and boiled with water, ginger, and pandan leaves until soft. Brown sugar, salt, and coconut milk are then added to the mixture and cooked until the sugar dissolves and it comes to a boil. The porridge provides calories, protein, fat, and carbohydrates while boosting immunity, lowering liver disease risk, and helping with menstrual symptoms and hypertension.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 11

    TRADISIONAL FOOD

    Bubur

    Kacang Hijau
    Group 5
    Group 5

    Anggi
    Farida

    Popy Ayu
    Putri
    Tsania Haifa
    Nikmatul
    Indana

    (060) (063) (080) (090) Zulfah

    (092)
    1. History
    2. Type

    3. Material 4.How to Make


    Table of

    contents 5. Nutrient 6. Effect for

    Our Body
    Bubur Kacang Hijau
    Bubur Kacang HIjau is an Indonesian

    sweet porridge made from green beans,

    coconut milk, and palm sugar or cane

    sugar.
    HISTORY

    Mung bean porridge comes from Madura.

    This porridge is usually used as food

    when it rains or when there is a family

    event.

    A. With coconut milk

    Type of

    Bubur

    Kacang Hijau
    B. Without coconut milk
    1.25 liters of water
    350 g green beans, soak for 4
    hours
    Material 7 cm ginger
    3 pandan leaves, cut into pieces
    450 g brown sugar
    1 tsp salt
    1250 ml coconut milk from 1
    coconut
    HOW TO MAKE

    Bring water to a boil in a saucepan, add green


    beans, ginger, and pandan leaves, cook until the
    beans are soft.
    Add brown sugar, mix well, cook until sugar
    dissolves.
    Enter the salt and coconut milk, cook until it boils.
    Lift. Serve immediately while warm.
    Nutrient

    Calories 180,3 kkal

    Proteins 5,12 gr

    Fat 4,74 gr

    Carbohydrate 30,4 gr
    1. Boosty immunity

    EFFECT FOR
    2. Lower the risk of liver disease
    OUR BODY
    3. Overcome menstrual symptoms
    4. Overcome hypertension
    Thank
    You!

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