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Ingredients
- Serves 4 people
2 ½ cups coconut milk
½ cup rice flour
3 pandan leaves (knotted)
Salt (a pinch)
for the palm sugar syrup:
½ cup palm sugar
¼ cup water
Diana Chan's Bubur Sum Sum (Coconut Rice Porridge)
Bubur Sum Sum is a traditional dessert from Indonesia that is well-loved by locals and tourists alike. This sweet treat of coconut milk and rice flour, is cooked with pandan for added fragrance and flavor. The velvety smooth coconut rice porridge is creamy with a subtle hint of salt, and just the right amount of sweetness from the palm sugar syrup. Nothing like a well-balanced dessert to end your meal on a sweet note.
- Easy
- 0 min
- 15 min
- 10 min
- 2 steps
- 6 Ingredients
- Easy
- 2 steps
- 6 Ingredients
- 0 min
- 15 min
- 10 min
Instructions
-
Make the Porridge
- In a large bowl, whisk together the rice flour and coconut milk until well combined with a smooth consistency.
- Pour the thick mixture into a saucepan and add the pandan leaves.
- Ensure the leaves are tied together in a knot, so that it is easy to remove.
- Cook over medium-low heat for 15-20 minutes, stirring constantly.
- Remove the pandan leaves and season the porridge with a pinch of salt.
-
Make the Palm Sugar Syrup
- In a small pot, over medium heat, bring the water to a simmer and add the palm sugar.
- Stir occasionally until the sugar has dissolved and the syrup thickens slightly.
Plate and Serve!
Place in a serving bowl and drizzle with the palm sugar syrup to serve
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