Indonesian Sweet Coconut Rice Porridge (Bubur Sumsum)
(with palm sugar sauce)
1/2 cup Rice flour
2 1/2 cups Coconut milk
1/2 teaspoon Salt
3 Pandan leavesKnotted
1/2 cup Palm sugar
1/4 cup Water
Sweet dessert is the favorite menu for everyone. And this recipe is a sweet alternative way to cook porridge, because the savory taste from coconut milk and rice flour goes well with the sweet taste from palm sugar sauce.
Put the water and palm sugar to boil and let the palm sugar melt completely.
Let it shimmer until becomes slightly thickened syrup. Remove from the heat and set aside.
Combine coconut milk, rice flour, and salt in a mixing bowl.
Continuously stir to mix all ingredients. Make sure there is no lump in the mixture.
Transfer the mixture into a sauce pan, add in the pandan leaves and cook over low heat.
Continue cook to boil and keep stirring for 20 minutes or until the texture is thickened.
Remove from heat and transfer to a bowl.
Serve the porridge with palm sugar sauce.
|1/2 cup Rice flour|
|2 1/2 cups Coconut milk|
|1/2 teaspoon Salt|
|3 Pandan leaves|
|1/2 cup Palm sugar|
|1/4 cup Water|