Cherry & Dennis Helper Habitat
Indonesian Bubur Sumsum
印尼椰香米糊配椰糖汁
Recipe overview
Smooth lightly salted coconut rice pudding with palm sugar syrup.
01
Ingredients
Main ingredients
- 100 g rice flour
- 500 ml coconut milk
- 2 leaves pandan leaves
Pudding liquid
- 250 ml water
- 0.25 tsp salt
Palm sugar syrup
- 80 g palm sugar
- 100 ml water
02
Tools
- mixing bowl
- measuring spoons
- measuring jug
- lidded pot
- spatula
- sieve
- serving plate
- kitchen knife
- cutting board
- second small saucepan
- four dessert bowls
- tablespoon
03
Steps
Step 1
Wash and knot pandan leaves
Wash and knot pandan leaves.
Step 2
Chop palm sugar into a small pan
Chop palm sugar into a small pan.
Step 3
Add 100 ml water and one pandan leaf
Add 100 ml water and one pandan leaf.
Step 4
Boil, then simmer five minutes until dissolved
Boil, then simmer five minutes until dissolved.
Step 5
Strain syrup and discard leaf
Strain syrup and discard leaf.
Step 6
Mix rice flour with 250 ml water until smooth
Mix rice flour with 250 ml water until smooth.
Step 7
Put coconut milk, salt and remaining leaf in another pan
Put coconut milk, salt and remaining leaf in another pan.
Step 8
Warm until steaming; stir slurry again and pour in
Warm until steaming; stir slurry again and pour in.
Step 9
Stir and scrape base about eight minutes until thick and bubbling
Stir and scrape base about eight minutes until thick and bubbling.
Step 10
Cook two more minutes over low heat; remove leaf
Cook two more minutes over low heat; remove leaf.
Step 11
Spoon pudding into four bowls
Spoon pudding into four bowls.
Step 12
Drizzle syrup; serve warm or refrigerate promptly
Drizzle syrup; serve warm or refrigerate promptly.
Common mistakes
- Dry flour added to hot coconut milk forms lumps.
Tips
Serve syrup separately to control sweetness. Contains coconut; flour must cook until bubbling with no raw taste.
