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!
Storage
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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.
Reheating
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Stovetop (Recommended):
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Pour the desired portion of mung bean juice into a small saucepan.
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Warm over low to medium heat, stirring occasionally to prevent the coconut milk from separating or curdling.
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Heat until just hot (avoid boiling), then serve immediately.
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Microwave (Optional):
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Pour into a microwave-safe cup or bowl.
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Cover loosely and heat on medium power in 30-second intervals, stirring between each interval until warm.
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Avoid overheating, as coconut milk may separate.
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Serving Chilled:
This drink can also be enjoyed cold. Simply remove from the refrigerator, shake or stir well, and serve over ice if desired.
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 gr 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.
