Description
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Indonesian Spices & halal Series
🌱 About the Producer / Supplier：
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
There are many regional cuisines, often based upon indigenous culture with some foreign influences.
In 2023/2024, TasteAtlas rated Indonesian cuisine as the sixth best cuisine in the world. Indonesian cuisine is placed behind Italian, Japanese, Greek, Portuguese, and Chinese cuisines, making Indonesian the best-rated cuisine in Southeast Asia.
🛍 Product Information：
This mung bean porridge is quite different from the mung bean soup in Taiwan. It has a soup base of mung beans, glutinous rice, and coconut milk, and is topped with toast. Because the toast gets soaked and mushy, my friend didn't like it very much, but I personally think it's actually quite delicious if you ignore the mushy toast!
Bubur Kacang Hijau is Indonesia’s ultimate comfort sweet porridge—humble, deeply nostalgic, and present at every major life moment from Ramadan break-fast to baby full-moon celebrations. The moment the aroma of simmering mung beans and pandan leaves fills the air, an entire neighborhood knows someone is making this beloved dessert.
It’s made with just a handful of ingredients yet requires patience: soaked green mung beans are slowly cooked for hours with knotted pandan leaves until they bloom and the porridge turns a rich ruby-brown. Palm sugar (gula merah) and a pinch of salt are stirred in for depth, and finally, thick coconut milk is poured on top. It’s often served with an extra drizzle of coconut milk at the table, or paired with sticky black rice (bubur ketan hitam) for textural contrast.
Served piping hot in the cool evenings or chilled in the tropical heat, one spoonful delivers creamy beans, fragrant pandan, caramel-like palm sugar, and luscious coconut richness—sweet but never cloying. At just IDR 8,000–15,000 from street carts, it’s affordable soul food found everywhere from roadside stalls to hotel buffets. Indonesians swear by its cooling and nourishing properties; whenever someone is sick, recovering from childbirth, or simply feeling down, a bowl of warm bubur kacang hijau is the universal cure-all and hug in edible form.
Food safety
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
🥘 Commonly used dishes:
