Mung-bean porridge with coconut milk
273 kkal · protein 8.3 g · 95 g per portion — snack MBG standard.
Ingredients (per 1 portion)
- Mung bean, dried — 45 g
- Coconut milk, diluted — 30 g
- Sugar — 20 g
qty = gram(1 porsi) × N × f · Buy column = Cook × (1 + buffer)
| Ingredient | per 1 portion | f | Cook × 2 | Buy |
|---|---|---|---|---|
| Mung bean, dried | 45 g | 1.00 | 90 g | 95 g |
| Coconut milk, diluted | 30 g | 1.00 | 60 g | 63 g |
| Sugar | 20 g | 0.90 | 36 g | 38 g |
| Total | 186 g | 195 g | ||
Batch nutrition: ≈546 kkal · ≈17 g protein for 2 portions
Method
- Soak mung beans ≥4 hours (overnight ideally), drain.
- Boil in water until split and tender, ±40 min.
- Add diluted coconut milk + sugar at the end, brief simmer — do not boil coconut milk long (guide bubur-kacang-hijau).
Ingredient handling & storage
- Mung bean, dried — Store dry and airtight ≤25 °C up to a year. Soak ≥4 h — speeds cooking and reduces gas-causing compounds; discard the soak water.
- Coconut milk, diluted — Fresh coconut milk lasts only 3–4 h ambient — squeeze/cook close to service, or keep ≤4 °C ≤24 h.
- Sugar — Store airtight — sugar absorbs moisture and ambient odours.
Food-safety warnings
- Coconut milk, diluted — Do not boil coconut milk long on high heat — it splits and spoils faster. Add at the end, simmer briefly. Coconut milk that smells sour or curdles must be discarded.
Allergens & consumption limits
For a child feeding programme, allergen data must be recorded per child and a substitution path prepared — do not just reduce portions for allergic children.
- Mung bean, dried — Legume allergen — rarer than peanut, but cross-reacts with peanut and soy. If a child reports legume allergy, substitute another carb/protein source.
- Coconut milk, diluted — Coconut is classified a tree nut by the FDA — coconut allergy exists, usually milder than peanut, but must still be logged. Tree-nut-allergic children usually still tolerate coconut — confirm per child.
- Sugar — Not an allergen. A real medical restriction: added sugar in child menus is capped per nutrition guidelines (max ~10% of energy); diabetic children get sugar replaced per their plan.
Keeping the cooked dish
Serve ≤3 h warm ≥60 °C — coconut milk spoils fast. Leftovers: chill quickly, ≤4 °C ≤24 h, reboil before serving.
Nutrition per portion
≈273 kkal energy · 8.3 g protein · total 95 g raw weight per portion. Figures from TKPI Kemenkes — actual values vary with ingredient condition and cooking loss.
Scaling to N portions
Recipe is written per 1 portion. For N portions: staples (rice, protein, vegetables, fruit, coconut milk) scale linearly — grams × N. Strong seasonings (turmeric, chili, sweet soy, sugar, salt) scale at × N × 0.9; frying oil at × N × 0.85; broth/water at × N × 0.9 then correct evaporation ±2% per 10 min of boil. Add a 5% shrinkage buffer on the purchase total. Example at N = 100: Mung bean, dried 45 g → 4.5 kg; Coconut milk, diluted 30 g → 3 kg; Sugar 20 g → 1.8 kg. Full formula: guide "MBG portion scaling".