Bubur Sumsum

Ingredients

Instructions

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •If you cannot find fresh pandan leaf, a small drop of pandan extract can be used in the porridge, but use it sparingly.
• •For a looser, more pourable bubur, whisk in an extra 20-30 ml warm water near the end of cooking.
• •Stir continuously once the coconut milk is added; rice flour thickens suddenly and can catch on the bottom of the pan.
• •This dessert is best served warm, shortly after cooking, for the silkiest texture.

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