Bubur Sumsum (Rice Flour Porridge)
A creamy and comforting Indonesian dessert porridge made from rice flour and coconut milk, sweetened with palm sugar syrup.
Ingredients
- 1/2 cup Rice Flour
- 4 cups Coconut Milk
- 1/4 tsp Salt
- 2 leaves Pandan Leaves, knotted
- 1/2 cup Palm Sugar (Gula Jawa)
- 1/4 cup Water
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, mix rice flour with 1 cup of coconut milk until smooth.
- 2In a saucepan, combine the remaining 3 cups of coconut milk, salt, and pandan leaves.
- 3Bring to a simmer over medium heat.
- 4Slowly pour the rice flour mixture into the simmering coconut milk, stirring constantly to prevent lumps.
- 5Continue to cook and stir until the porridge thickens to your desired consistency. About 15-20 minutes.
- 6While the porridge is cooking, prepare the palm sugar syrup. In a small saucepan, combine palm sugar and water.
- 7Cook over low heat until the sugar dissolves and the syrup thickens slightly.
- 8Remove from heat and strain the syrup.
- 9To serve, spoon the bubur sumsum into bowls and drizzle with palm sugar syrup.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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