Bubur Candil (Glutinous Rice Balls Sweet Porridge)

In Indonesia, this porridge is called Bubur Salak or Bubur Candil.

It can be served warm or chilled.

200 g glutinous rice flour (available online, Asian stores, or health food stores)

50 g rice flour

2-3 tbsp flour

a dash of salt

200 ml lukewarm (or as needed, can be less, can be more)

400 ml water

4 cubes of Javanese palm sugar (Indonesian brown palm sugar is much stronger than the Thai brand, available at Asian stores or online)

2 Pandan leaves (screwpine leaves, available at Asian stores)

Coconut Sauce (bring to boil in a separate pot):

125 ml coconut milk

a pinch of salt

1 Pandan leaf

Mix both flours in a bowl, stir to combine well, then take out 200 grams from the bowl and place it in a different bowl

Mix the 200 g flour with salt then pour in lukewarm water a little at a time, stirring the mixture well until thicken and shape-able. If needed, when the mixture is too water and runny, stir in 2-3 tbsp flour

Shape into balls

Bring to boil 400 ml water then add in salt, palm sugar, and screwpine leaves tied in knot. Cook until sugar dissolved.

Drop balls into the pot, once floating, they are cooked. Turn down the heat

Add a little water into the 50 g flour, stir well then pour mixture into the pot, and cook for another 3-5 mins

Serve porridge as is or with the coconut sauce

Enjoy 🙂

Print Recipe

Bubur Candil

Ingredients

• 200 g glutinous rice flour available online, Asian stores, or health food stores
• 50 g rice flour
• 2-3 tbsp flour
• a dash of salt
• 200 ml lukewarm or as needed, can be less, can be more
• 400 ml water
• 4 cubes of Javanese palm sugar Indonesian brown palm sugar is much stronger than the Thai brand, available at Asian stores or online
• 2 Pandan leaves screwpine leaves, available at Asian stores

Coconut Sauce (bring to boil on a separate pot)

• 125 ml coconut milk
• a pinch of salt
• 1 Pandan leaf

Instructions

• Mix both flours in a bowl, stir to combine well, then take out 200 grams from the bowl and place it in a different bowl
• Mix the 200 g flour with salt then pour in lukewarm water a little at a time, stirring the mixture well until thicken and shape-able. If needed, when the mixture is too water and runny, stir in 2-3 tbsp flour
• Shape into balls
• Bring to boil 400 ml water then add in salt, palm sugar, and screwpine leaves tied in knot. Cook until sugar dissolved.
• Drop balls into the pot, once floating, they are cooked. Turn down the heat
• Add a little water into the 50 g flour, stir well then pour mixture into the pot, and cook for another 3-5 mins
• Serve porridge as is or with the coconut sauce