Bubur Gunting, Traditional porridge stall in Singkawang City, Indonesia.

Bubur Gunting is a dish from Singkawang, West Kalimantan, made of peeled mung beans simmered into a thick sweet broth with pandan and white sugar, thickened with tapioca flour. Pieces of cakwe, a long fried dough stick, are cut with scissors into a small bowl and covered with the broth. Vendors make their own cakwe, and the broth must be stirred constantly until it reaches the right thickness.

The dish got its name from the practice of cutting ingredients, especially fried dough, with scissors before serving. This preparation method emerged from cooking techniques that developed in the region over time.

The name Liuk Theu San, used by Singkawang's Chinese-descended residents, means green bean porridge that tastes like diamonds. Vendors make their own cakwe so the taste follows the handed-down recipe, and the thick sauce of green beans, tapioca flour, pandan leaf and white sugar must be stirred without pause until it sets. Some cooks steam the beans, others boil them.

Vendors make their own cakwe so the porridge matches the handed-down recipe, and the thick sauce needs long, patient stirring with tapioca flour so it does not stick. Green beans are either steamed or boiled depending on the stall. A bowl is cheap, around Rp 5,000.

The name Liuk Theu San, used by Singkawang's Chinese-descended residents, means green bean porridge that tastes like diamonds. The dish itself holds no scissors: the name comes from vendors snipping the long cakwe fried dough into the bowl with scissors.