Bubur Sumsum Salju - Soft Rice Flour Porridge With Plam Sugar (Texture Like a Snow)

 Bubur sumsum, or Indonesian rice flour porridge, is a comforting and creamy dessert often enjoyed with palm sugar syrup. Here's a simple recipe for making bubur sumsum:


Ingredients:

For Bubur Sumsum:

  • 100 grams rice flour
  • 800 ml water
  • 200 ml coconut milk
  • A pinch of salt

For Palm Sugar Syrup (Gula Merah):

  • 100 grams palm sugar (gula merah), finely chopped
  • 100 ml water
  • 1 pandan leaf, knotted (optional)

Instructions:

  1. Prepare Bubur Sumsum:

    • In a bowl, mix rice flour with 200 ml of water to form a smooth paste.
    • In a large saucepan, bring the remaining 600 ml of water to a boil.
    • Slowly pour the rice flour mixture into the boiling water while stirring continuously to prevent lumps from forming.
    • Reduce the heat to low and simmer the mixture for about 15-20 minutes, stirring frequently, until it thickens to a porridge-like consistency.
    • Stir in coconut milk and a pinch of salt, and continue cooking for another 5 minutes. Remove from heat.

  2. Prepare Palm Sugar Syrup:

    • In a separate saucepan, combine palm sugar, water, and pandan leaf (if using).
    • Heat over medium heat, stirring occasionally, until the palm sugar has completely dissolved. Allow the syrup to simmer for a few minutes until slightly thickened. Remove from heat and discard the pandan leaf.

  3. Serve:

    • Ladle the bubur sumsum into serving bowls.
    • Drizzle the palm sugar syrup over the top of each serving.
    • Optionally, you can also sprinkle toasted grated coconut or sesame seeds on top for added texture and flavor.

  4. Enjoy!

    • Serve the bubur sumsum warm or chilled, according to your preference.
    • Stir the syrup into the porridge before eating to distribute the sweetness evenly.
    • Enjoy the creamy and comforting flavor of bubur sumsum as a dessert or snack!

Feel free to adjust the sweetness of the palm sugar syrup according to your taste preference. You can also experiment with different toppings such as diced fruits or nuts to add more variety to your bubur sumsum

Komentar

Posting Komentar

Postingan populer dari blog ini

Sumping Waluh - Traditional Balinese dessert made from pumpkin

Gambar
  "Sumping Waluh" is a traditional Balinese dessert made from pumpkin (waluh), coconut milk, and rice flour. It's a delightful treat with a slightly sweet and creamy flavor. Here's a recipe for making Sumping Waluh: Ingredients: 500 grams pumpkin (waluh), peeled and cut into chunks 200 ml thick coconut milk 150 grams rice flour 100 grams palm sugar (gula merah), grated or chopped 1 pandan leaf (optional, for flavor) A pinch of salt Banana leaves or aluminum foil for wrapping Instructions: Prepare the Pumpkin: Peel the pumpkin and cut it into small chunks. Steam the Pumpkin: Place the pumpkin chunks in a steamer basket and steam them until they are soft and fully cooked. This usually takes around 15-20 minutes. Mash the Pumpkin: Once the pumpkin is cooked, transfer it to a mixing bowl and mash it until smooth. You can use a potato masher or fork for this. Prepare the Coconut Mixture: In a saucepan, combine the thick coconut milk, grated or chopped palm sugar, pandan le...
Baca selengkapnya

Kue Putri Mandi - Princess Bathing Cake

Gambar
  "Kue Putri Mandi" is a traditional Indonesian steamed cake that translates to "Princess Bathing Cake." It's a delightful dessert made with a soft and slightly chewy texture, often flavored with pandan or coconut. Here's a basic recipe to make Kue Putri Mandi: Ingredients: For the batter: 1 cup rice flour 1/2 cup tapioca flour 1 cup coconut milk 1/2 cup water 1/2 cup granulated sugar 1/4 teaspoon salt Pandan leaves or pandan essence (optional, for flavor) For the topping (optional): Grated coconut, steamed Granulated sugar, to taste Instructions: Prepare the batter: In a mixing bowl, combine the rice flour, tapioca flour, coconut milk, water, sugar, and salt. If using pandan leaves for flavor, tie them into a knot and immerse them in the mixture. Alternatively, you can add a few drops of pandan essence. Stir the batter until all ingredients are well combined and the sugar is dissolved. Let it rest for about 15-30 minutes. Steam the cake: Prepare your steame...
Baca selengkapnya

Kue Pia Kacang - Indonesian pastry filled with various sweet or savory fillings.

Gambar
  Kue Pia is a popularIndonesian pastry filled with various sweet or savory fillings. It's known for its flaky crust and delicious fillings. Here's a recipe for making Kue Pia with a sweet mung bean filling: Ingredients: For the Pastry Dough: 250g (about 2 cups) all-purpose flour 100g (about 7 tablespoons) butter, chilled and cubed 1/4 teaspoon salt 1/2 cup cold water For the Filling: 200g mung beans, soaked overnight 100g sugar (adjust to taste) 1/4 teaspoon salt Water for boiling Instructions: 1. Prepare the Filling: Rinse the soaked mung beans thoroughly. In a pot, cover the mung beans with water and bring to a boil. Reduce heat to a simmer and cook until the beans are soft and easily mashed, about 20-30 minutes. Drain any excess water from the cooked mung beans. Mash the cooked mung beans while they are still hot until you get a smooth consistency. Add sugar and salt to the mashed beans, mixing well. Adjust sweetness according to your taste. Set aside to cool completely. 2....
Baca selengkapnya