Boiled Seeds with Coconut Milk

Boiled Seeds with Coconut Milk recipe videos

Boiled Seeds with Coconut Milk is a comforting, sweet-savory dish popular in Southeast Asian cuisines, particularly in Indonesia and Malaysia, where it's known as 'Bubur Kacang' or 'Santap'. It typically features black-eyed peas or mung beans simmered until tender in a rich, fragrant coconut milk broth, often sweetened with palm sugar and flavored with pandan leaves. The dish is enjoyed as a hearty snack, dessert, or light meal.

🍽️ Nutrition at a glance

This dish is a balanced source of plant-based protein and healthy fats from the coconut milk, with a moderate amount of carbohydrates from the beans and added sugar. A single serving provides a good dose of dietary fiber, iron, and potassium, with a rough calorie estimate of 250-350 kcal depending on sweetness and portion size.

Nutrition breakdown

Calories	300 kcal
Protein	8 g
Carbs	35 g
Fat	15 g
Fiber	7 g
Sugar	12 g
Sodium	50 mg
Iron	2.5 mg
Potassium	350 mg
Magnesium	60 mg
Folate	80 mcg
Manganese	0.8 mg
Phosphorus	120 mg
Copper	0.3 mg
Zinc	1.5 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it exemplifies the Southeast Asian practice of using coconut milk as a versatile base for both savory and sweet dishes, blurring the lines between snack and dessert. Nutritionally, the combination of legumes and coconut milk creates a complete protein profile and offers sustained energy due to its fiber and fat content.