Hi dear bloggers and food lovers, I’m back today. Things have been pretty busy lately as usual as the year comes to a close, haha. So today I’m going to share a special recipe that’s sweet and simple, of course. It only requires a few ingredients. I’m making 'bubur sumsum' or bone marrow porridge so named because of its white color. This traditional dish has a soft texture, and once you start making it, you’ll find it’s hard to stop. Okay, let’s get right to it.
Ingredients:
- 500 grams rice flour
- 3L coconut milk
- 700 ml water
- a pinch of salt
- 300 grams palm sugar
Instructions:
First, dissolve the rice flour in the coconut milk until all the flour is fully dissolved in the bowl.
Then, heat 300 ml of water in a pot until it boils. once it’s boiling, pour the flour-coconut milk mixture into the pot. At this stage, you’ll need some energy and patience because the mixture must be stirred constantly until it gradually thickens into a thick porridge like this. After stirring continuously until it becomes a thick porridge, cook briefly until no porridge sticks to the sides of the pot this indicates that the sumsum porridge is done. Once cooked, turn off the heat, then set the porridge aside to cool.
While waiting for the porridge to cool, prepare the coconut sugar syrup by dissolving the palm sugar in 400 ml of water: place the palm sugar in a pot, turn on the heat, and cook until it comes to a boil and the palm sugar has dissolved; then let it cool, and once cool, strain the palm sugar syrup.
Serve the sumsum porridge with the palm sugar once all the ingredients have cooled. Pour the palm sugar syrup over the sumsum porridge, and it’s ready to eat.
