Bubur Sum sum / Indonesian Sweet Coconut Rice Porridge
Servings: 4 servings
Indonesian dessert made by cooking rice flour in coconut milk and served with palm sugar syrup. There is also a variety served with sweet potato dumplings (biji salak).
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Ingredients
- 2 ½ cups coconut milk
- ½ cup rice flour
- ½ tsp salt
- 3 pandan leaves knotted
- About 15-20 biji salak see notes
Palm sugar syrup:
- ½ cup gula jawa/palm sugar
- ¼ cup water
Instructions
- 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, add in the pandan leaves 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
- Melt the gula jawa with water in a small saucepan and cook on low heat until slightly thickened. Strain and then set aside
- Scoop the bubur into a serving bowl 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 :) Best when you serve it warm
If you are adding biji salak to the bubur sum sum:
- Once the bubur sum sum is cooked you can add the biji salak in just before serving
Notes
The sweet potato dumplings (biji salak) can be made ahead of time. They can be refrigerated for up to 3 days. They are hard when cold. Once you reheat it by steaming or microawave it briefly, it will go back to its soft chewy texture
