Recipes - Indonesian

Bubur Sumsum (Indonesian Rice Pudding)
Bubur-Sumsum


This traditional dessert made by cooking rice flour in coconut milk has a unique taste of saltiness from the grated coconut and is complimented by the sweetness of the palm sugar syrup. Bubur sumsum is the ultimate comfort food for Indonesians – if you’re not feeling great, have a bowl of bubur sumsum and all will be well!
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Dessert
Cook Method: Simmer
Cuisine: Indonesian









Ingredients:

½ cup rice flour
2½ cups coconut milk
½ cup freshly grated coconut (or ½ cup unsweetened dried coconut flakes moistened with 1-2 tbsp water)
1 tbsp salt
3 pandan leaves (tied in a knot)

Palm Sugar Syrup

1 pandan leaf
½ cup palm sugar (grated or crumbled)
¼ cup water




Steps:

To make the Palm Sugar Syrup:

  1. Tear pandan leaf into strips and tie strips together in a knot. In a small saucepan, add pandan leaf, sugar and ¼ cup of water, and simmer to about 5 mins. Keep stirring until sugar is completely dissolved. Discard pandan leaf and pour syrup through a sieve into a bowl. Set aside to cool.

Making the bubur:

  1. In a mixing bowl, combine the coconut milk, rice flour and ½ tsp salt. Pour mixture through a fine sieve to get rid of lumps.
  2. Place mixture in a non-stick saucepan, add pandan leaves and cook the mixture on low heat for about 15-20 mins. While cooking, stir constantly until the mixture thickens and start to boil. Remove from the heat and pour into serving bowls.
  3. Combine the grated coconut and salt, and mix well.
  4. To serve, top bubur sumsum with the salty shredded coconut and a drizzle of Palm Sugar Syrup.

asianinspirations.com.au
www.facebook.com/AsianInspirations
Bubur Sumsum (Indonesian Rice Pudding)

Bubur Sumsum (Indonesian Rice Pudding)

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

This traditional dessert made by cooking rice flour in coconut milk has a unique taste of saltiness from the grated coconut and is complimented by the sweetness of the palm sugar syrup. Bubur sumsum is the ultimate comfort food for Indonesians – if you’re not feeling great, have a bowl of bubur sumsum and all will be well!

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Dessert
Cook Method: Simmer
Cuisine: Indonesian
Ingredients

½ cup rice flour
2½ cups coconut milk
½ cup freshly grated coconut (or ½ cup unsweetened dried coconut flakes moistened with 1-2 tbsp water)
1 tbsp salt
3 pandan leaves (tied in a knot)

Palm Sugar Syrup

1 pandan leaf
½ cup palm sugar (grated or crumbled)
¼ cup water

Instructions

To make the Palm Sugar Syrup:

  1. Tear pandan leaf into strips and tie strips together in a knot. In a small saucepan, add pandan leaf, sugar and ¼ cup of water, and simmer to about 5 mins. Keep stirring until sugar is completely dissolved. Discard pandan leaf and pour syrup through a sieve into a bowl. Set aside to cool.

Making the bubur:

  1. In a mixing bowl, combine the coconut milk, rice flour and ½ tsp salt. Pour mixture through a fine sieve to get rid of lumps.
  2. Place mixture in a non-stick saucepan, add pandan leaves and cook the mixture on low heat for about 15-20 mins. While cooking, stir constantly until the mixture thickens and start to boil. Remove from the heat and pour into serving bowls.
  3. Combine the grated coconut and salt, and mix well.
  4. To serve, top bubur sumsum with the salty shredded coconut and a drizzle of Palm Sugar Syrup.

You May Also Like

Honey Soy Sticky Chicken

Honey Soy Sticky Chicken

6 Easy Vegetables and Herbs You Can Grow in Your Backyard

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic