Ingredients

  • Serves 2-4 people
  • Black sticky rice porridge:

    200 g glutinous black rice, soaked overnight

  • 65 ml thick coconut milk

  • 300 ml water

  • 2 g salt

  • 75 g brown sugar

  • 1 L water

  • Pearl porridge:

    50 g pearl seeds

  • 36 g sugar

  • 500 ml water

  • Porridge sum - sum:

    32 g coconut milk

  • 470 ml water

  • 50 g rice flour

  • 3 g salt

  • 1 pc pandan leaf, tied in a knot

  • 3 g pandan paste

  • Candil porridge:

    100 g white glutinous rice flour

  • 150 ml water

  • 35 g white rice flour

  • 3g salt

Bubur Madura
Recipe Courtesy of
Darmawan

Bubur Madura

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Can’t decide what to have for dessert? This Bubur Madura might just hit the spot. Made with a sweet mixture of four different porridge, this Indonesian delight is bound to satisfy your sweet tooth. You can look forward to the black sticky rice from the bubur ketan hitam, the bright sago pearls from the bubur mutiara, the creamy coconut rice pudding from the bubur sum sum and the chewy glutinous rice balls from the bubur candil. Served in a thick brown sugar and coconut sauce scented with pandan, this sweet treat is everything you need and more!
  • Medium
  • 120 min
  • 60 min
  • 15 min
  • 5 steps
  • 27 Ingredients
  • Medium
  • 5 steps
  • 27 Ingredients
  • 120 min
  • 60 min
  • 15 min

Directions

  1. Sticky Rice Porridge

    • In a saucepan, add water to the soaked and washed rice and cook well. 

    • Once the rice has been cooked, steam the rice for about 1 hour.

    • In a pan, add thick coconut milk, water, salt and brown sugar. Add the steamed rice and cook for another hour over medium heat until thickened.

    When making glutinous rice porridge, if it is still hard or not yet cooked, you can steam it or add water again and cook it until cooked.



  2. Pearl porridge

    • In a saucepan, add water, washed pearl seeds, sugar and cook for about 30 minutes or until the pearl seeds are cooked and thickened.

    • Remove and set aside.

    Pearl porridge


  3. Sum-sum porridge

    • In a saucepan, add coconut milk, water, rice flour, salt, pandan leaves and pandan paste. Mix well until combined.

    • Over medium heat, simmer until reduced and thickened. This will take about 20 minutes. Remove and set aside.



  4. Candil porridge

    • In a bowl, add white glutinous rice flour, white rice flour and salt. Gradually pour in some water and stir evenly with no clumps of flour.

    • Take about 10 g of dough and shape them into round balls. Repeat for all.

    • Boil the candil balls until it floats, remove and set aside.

    • In a saucepan, add water, brown sugar, pandan leaf and cook over medium heat until the sugar dissolves and comes to a boil.

    • Once it comes to a boil, add the boiled candil and continue boiling.

    • Add tapioca starch slurry and mix well.

    Candil porridge


  5. Coconut milk sauce

    • In a saucepan, add thick coconut milk, water, rice flour, salt and stir well.

    • Cook over medium heat for about 15 minutes.

    • Remove and set aside.

    Coconut milk sauce


Plate and Serve!

  • In a bowl, add a serving of black sticky rice, sum-sum porridge, pearl porridge, candil porridge. Drizzle the coconut sauce over and serve.
Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • Black sticky rice porridge:

      200 g glutinous black rice, soaked overnight

    • 65 ml thick coconut milk

    • 300 ml water

    • 2 g salt

    • 75 g brown sugar

    • 1 L water

    • Pearl porridge:

      50 g pearl seeds

    • 36 g sugar

    • 500 ml water

    • Porridge sum - sum:

      32 g coconut milk

    • 470 ml water

    • 50 g rice flour

    • 3 g salt

    • 1 pc pandan leaf, tied in a knot

    • 3 g pandan paste

    • Candil porridge:

      100 g white glutinous rice flour

    • 150 ml water

    • 35 g white rice flour

    • 3g salt

    Nutrition
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