BUBUR SUMSUM / INDONESIAN COCONUT MILK AND RICE CUSTARD


Share Button

BUBUR SUMSUM / INDONESIAN COCONUT MILK AND RICE PUDDING

Bubur sumsum or some called it bubur som som, is Indonesian traditional sweet dessert. The dessert is mainly made of coconut milk and rice flour that are being cooked until thickened and then chilled. The bubur itself is a little bit salty, complement by the sweetness from Gula Jawa/ Gula Malacca…salty and sweet dessert ? that’s my kind of dessert.

This was my childhood favorite dessert. We were always excited when we heard The lady who sold this bubur sumsum door-to-door calling out “Bubur sumsum…Bubur sumsum”. We both would look at our grandma (with our innocent looks trying to convince her to let us have some) and of course she could not resist her cute granddaughters lol! This dessert is sooooooooo good and so easy to make. It always reminds me of my grandma. I miss her and I love her so much.

When I made this today and the minute I sunk my teeth on this…..I thought that was one of the best massages I’ve ever given to my tongue and my soul. Exaggerating ? nope, try it and you will love it.

BUBUR SUMSUM / INDONESIAN COCONUT MILK AND RICE CUSTARD (5 servings)
 

What you will need:
  • 2½ cups coconut milk
  • ½ cup rice flour
  • 1 tsp of salt
  • Sauce:
  • ¼ cup gula jawa/gula malacca
  • ¾ cup water

Instructions:
  1. Melt the gula jawa with water in a small sauce pan. Strain and then set aside
  2. In a mixing bowl, combine coconut milk, rice flour and salt. Stir to mix all ingredient well and make sure there is no lump in the mixture. Pour this into a small or medium size sauce pan and cook on low heat. Constantly stirring until it started to boil and thickened. This may take about 15-20 minutes. Turn off the heat and pour this into a bowl and chill in the refrigerator
  3. SERVING SUGGESTION:
  4. Scoop the bubur into a serving bowl or plate by using a spoon and pour the Gula Jawa syrup generously on top of it and forget about all the unhappy things and start counting your blessing :)

COMMON MISTAKE WHILE MAKING BUBUR SUMSUM:

1. Did not strain the melted Gula Jawa – Depends on the Gula Jawa, some is still pretty “sandy”, so it is important to strain those off

2. Undercooking the flour mixture – This results in starchy tasting Bubur sumsum

Share Button

MORE DELICIOUS RECIPES HERE:


3 Responses to “BUBUR SUMSUM / INDONESIAN COCONUT MILK AND RICE CUSTARD”

  • Ariani

    Thank you so much for putting the measurements in cups, coz i’ve been looking for bubur sumsum recipes online, but they’re all in liters cup, and i don’t have those liter measuring cups. it turned out great, i ran out of coconut milk and instead only use 11/2 cup and 1 cup water and turned out delish :)

  • What To Cook Today

    Hi Ariani,

    You are so welcome. Honestly, I’m used to using standard measurement cups and non-metric measurements (but I know it’s confusing for some people who are not used to that). I’m glad it turned out great for you :) I love bubur sum sum :)

  • The food gawker in palembang used to infused some pandan leaves extract within the bubur too……
    this one of all time fave sweet bites for me!
    making it from scratch is never cross my mind before, tempting to try!

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

 

Top