Bubur Madura
reposting from 2012!
Ingredients
Jenang Grendul - glutinous balls in syrup
- 200 g glutinous rice flour
- 155 ml water
- 100 g coconut palm sugar
- 2 tbsp sugar
- 1 L water
- a pinch of salt
- 20 g rice flour/tapioca flour/cornstarch dissolved in a little water
Mutiara - sago pearls and sago sticks
- 1 bag sago pearls
- 1 bag sago sticks
- @100 g sugar for each bag
- generous pinches of salt
- water for boiling
Bubur Sumsum - mung bean flour pudding, pink and chocolate
- This is a cheater recipe quick and simple, because when there is the easier way, why the hassle, right? ?
- In Indonesia we have this prepackaged mung bean flour called Hunkwee I used the chocolate and the red.
- You can sometime find Hunkwee at Asian stores or online.
- Follow the instruction on the packaging.
Santan - coconut milk
- 2 cans of thick coconut milk
- 2 screwpine leaf Pandan, knotted
- generous pinches of salt
Instructions
Jenang Grendul
- bring 1 L water to boil along with coconut palm sugar, sugar, and salt
- mix glutinous flour with water until pliable, shape into balls. If needed, add a little more water.
- drop balls in boiling syrup and cook until floating
- stir tapioca flour water and cook til thickened
Sago Pearls
- bring enough water to fully boil, drop in sago pearls, do not stir. Cook until thicken, then you can start stirring slowly.
- add in 100 g sugar and a generous pinch of salt and continue cooking until pearls are see through
- turn off stove, cover with lid, let cool completely
- do the same steps as sago sticks
Santan
- bring to boil and set aside to cool
- Mix a little bit of everything in a bowl and serve. Yummo ????