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Sari Kacang Hijau - Mung Bean Drink

Kacang hijau, or mung bean, is almost always made into dessert, such as bubur kacang hijau. The other popular use is to make a mung bean drink. This drink is quite popular in Indonesia, and you can find them sold in boxes, very much like how fresh milk or fresh juice is sold. Making a home made version of this drink is pretty simple, we just need mung bean, pandan leaves, ginger, and palm sugar. Easy peasy, right? ♥

Sari Kacang Hijau - Mung Bean Drink
Sari Kacang Hijau - Mung Bean Drink

If you follow my recipe, you will get a rather thick drink, which is intentional. Most people love to add plenty of ice cubes to the drink, which will automatically water it down and reduce the thickness by a lot. If you think you will not be serving this with ice cubes, please feel free to thin it down with some cold drinking water prior to serving.

Sari Kacang Hijau - Mung Bean Drink

5.0 from 2 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 1 hour

Total Time: 1 hour 15 mins

Serves: 6

Print Recipe


  • 175 gram mung bean (Indonesian: kacang hijau), washed and drained
  • 3 cups water
  • 80 gram palm sugar (Indonesian: gula Jawa)
  • 2 pandan leaves (Indonesian: daun pandan), knotted
  • 2 inch ginger, peeled and bruised


  1. Bring mung bean and water to a boil. Reduce heat and simmer until the beans started to split. Turn off heat, let cool a bit, then process until smooth with a blender.
  2. With a strainer, strain to get a smooth mung bean liquid. Return the strained liquid to the pot, add enough water to get a total of 5 cups liquid.
  3. Add palm sugar, pandan leaves, and ginger into the pot. Bring to a boil again, then simmer for 5 minutes. Turn off heat and let cool.
  4. Mung bean drink is usually served cold. So, transfer to a pitcher and chilled. Serve with or without ice cubes depends on how thick you want your mung bean drink to be.
Indonesian Pantry
Indonesian Kitchen


  • A Martellacci A Martellacci says:

    I love this recipe. Mung beans have taken over my home and so many cultures cook with them so I've been travelling inside my bowl. I've sprouted, boiled, mashed and blended them; hulled and unhulled. They're so healthy. This recipe is in my bookmarks. My friends loved it. One of them is picky and hates beans, but she loved this. :) Thank you!

  • Karen Corbett Karen Corbett says:

    I really enjoyed this recipe. One of my favorite Thai desserts is cold sweetened mung beans. This was my first time drinking them. And I loved the leftover pulp.

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