Bubur Sumsum Recipe

Bubur Sumsum is a classic Indonesian dessert that brings comfort and nostalgia with each spoonful. The silky, smooth texture of the rice flour porridge combined with the rich sweetness of the palm sugar syrup makes it a delightful treat for any occasion. Enjoy this traditional dessert as a satisfying end to a meal or as a comforting snack anytime.

Ingredients:

For the Bubur Sumsum:

100 grams (3.5 oz) rice flour

600 ml (20.3 fl oz) coconut milk

1/2 teaspoon salt

2-3 pandan leaves, tied into a knot

For the Palm Sugar Syrup:

200 grams (7 oz) palm sugar (gula jawa), finely chopped

100 ml (3.4 fl oz) water

1-2 pandan leaves, tied into a knot

Instructions:

Prepare the Coconut Milk Mixture:

In a medium pot, combine the coconut milk, salt, and pandan leaves.

Heat the mixture over medium heat, stirring occasionally to prevent it from curdling.

Once it starts to simmer, remove it from heat and set aside. Allow the pandan leaves to infuse their flavor into the coconut milk.

Mix the Rice Flour:

In a separate bowl, combine the rice flour with 200 ml (6.8 fl oz) of water. Stir until you get a smooth mixture with no lumps.

Gradually pour the rice flour mixture into the pot with the coconut milk. Stir continuously to combine.

Cook the Bubur Sumsum:

Return the pot to the stove and cook over low to medium heat. Stir continuously to avoid lumps and ensure a smooth texture.

Cook until the mixture thickens and becomes a smooth, creamy porridge. This should take about 10-15 minutes.

Once done, remove the pandan leaves and set the bubur sumsum aside.

Make the Palm Sugar Syrup:

In a small saucepan, combine the chopped palm sugar, water, and pandan leaves.

Heat over medium heat until the sugar dissolves completely.

Allow the mixture to simmer until it thickens slightly into a syrup. This should take about 5-7 minutes.

Once done, remove from heat and let it cool slightly. Remove the pandan leaves before serving.

Serve the Bubur Sumsum:

Spoon the bubur sumsum into serving bowls.

Drizzle the palm sugar syrup generously over the top.

You can serve it warm or at room temperature.

Tips:

Pandan Leaves: These are crucial for authentic flavor. If you can't find them fresh, look for frozen ones at an Asian grocery store.

Coconut Milk: Use good quality coconut milk for the best flavor. Fresh coconut milk will yield the best results, but canned coconut milk works well too.

Texture: For a smoother texture, you can strain the rice flour mixture before cooking it with the coconut milk.

Serving: Bubur sumsum can be enjoyed on its own or with other traditional Indonesian sweets. It pairs well with glutinous rice balls or sweetened mung beans.

Variations:

With Fruit: Some variations include adding fruit such as jackfruit or banana slices on top of the bubur sumsum.

With Sweet Corn: Adding sweet corn kernels to the bubur sumsum can add a pleasant texture and sweetness.