Bubur Sumsum

Nutrition · per serving

Steps

1. 1

   Prepare the ingredients: chop the palm sugar if it is in a block, knot the pandan leaves, and measure everything out. This dessert cooks quickly, so having all ingredients ready helps prevent lumps and overcooking.

   90 g palm sugar, chopped1 leaf pandan leaf, knotted1/2 leaf pandan leaf, tied in a knot80 g rice flour400 ml thin coconut milk150 ml water80 ml water1/4 tsp fine salt1 pinch fine salt
2. 2

   Make the syrup: combine the palm sugar, 80 ml water, pandan leaf, and a pinch of salt in a small saucepan. Bring to a gentle simmer over medium heat and cook for 4-5 minutes, stirring occasionally, until the sugar is fully dissolved and slightly syrupy. Strain if needed, then keep warm on very low heat.

   90 g palm sugar, chopped80 ml water1/2 leaf pandan leaf, tied in a knot1 pinch fine salt
3. 3

   In a saucepan, whisk the rice flour with the 150 ml water until completely smooth with no dry pockets. Adding the flour to cold liquid first is the key technique for a silky porridge without lumps.

   80 g rice flour150 ml water
4. 4

   Gradually whisk in the thin coconut milk and add the knotted pandan leaf and salt. Set the pan over low to medium-low heat.

   400 ml thin coconut milk1 leaf pandan leaf, knotted1/4 tsp fine salt
5. 5

   Cook the porridge, stirring constantly with a whisk or spatula, for 8-10 minutes until it thickens to a smooth, glossy, softly mounding consistency. Scrape the bottom and corners of the pan well so it cooks evenly. It is done when the raw flour smell disappears and the porridge holds gentle ridges for a moment before settling.

6. 6

   Remove the pandan leaf. Divide the warm bubur into 2 serving bowls and let it sit for about 2 minutes to settle slightly.

7. 7

   Spoon the warm palm sugar syrup generously over the top just before serving. Serve warm, with extra syrup on the side if you like.

Origin & History

Bubur Sumsum is a traditional Indonesian sweet porridge made from rice flour and coconut milk, commonly served as a snack or dessert. It is especially associated with Javanese cooking and is often paired with gula merah syrup for contrast between creamy, savory, and caramel-like flavors. The dish remains popular for its simplicity, affordability, and comforting texture.