Mung Bean Juice
Ramadan is just around the corner! For those observing the fast, don’t forget, the key to a smooth suhoor and iftar is mindful eating. No need to go overboard, Bestnics!
When it comes to smart food choices for break-fasting, Sari Kacang Ijo is a must-try! A traditional Indonesian drink made from mung beans, pandan sediment, coconut milk, and natural sweeteners. It’s rich in fiber, nourishing, and a great source of energy, making it an ideal choice for suhoor or iftar!
Shelf Life
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Room temperature: A maximum of 6–8 hours if not immediately refrigerated.
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Chiller: (4–5°C): 2–3 days in a sealed container.
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Freezer: Can last up to 1 month, but needs to be stirred after thawing as the coconut milk may separate.
Course Drinks
Cuisine Indonesian
Keyword Mung Bean Juice, healthy juice, healthy drink, natural drink, vegan recipe
Prep 5 minutes
Cook 15 minutes
Activating 5 hours
Servings 4 glasses
Ingredients
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65 g organic mung beans, washed, soaked for 5 hours, then drained
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2 pandan leaves, washed, chopped, and blended with 250 mL water
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1/4 mature coconut, grated, mixed with 250 mL water to extract coconut milk
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1/4 tsp sea salt
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375 mL water for boiling mung beans
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250 mL additional water
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50 mL cassava sugar
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1/4 inch ginger, sliced
Instructions
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Boil the mung beans with 375 mL water for 30 minutes. Once cooled, blend and strain.
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Mix the blended pandan water into the strained mung bean mixture.
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Add 250 mL water, ginger, and sugar. Boil until it reaches a rolling boil.
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Pour in the coconut milk and salt, stirring continuously until small bubbles form, then turn off the heat.
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Pour into bottles. Enjoy warm or chill in the refrigerator before serving.
