Bubur Candil
Ingredients
Candil
- 100 g glutinous rice flour
- 80 to 100 m lukewarm water
- 400 ml water
- 100 g coconut palm sugar
- 2 screwpine leaf knotted
- a pinch of salt
- 2 tbsp cornstarch dissolved in 2-3 tbsp water
Coconut Milk
- 1 can coconut milk
- 1 screwpine leaf knotted
- 1/2 tsp salt more or less, as needed
Instructions
- bring coconut milk mixture to boil, let cool to room temperature (can be chilled as well)
- mix flour and water, until pliable
- bring water, sugar, leaf and salt to boil, for 5 mins in medium high, discard leaf
- make balls of flour paste and drop them right into boiling syrup
- once balls are floating, stir in cornstarch solution to thicken
- serve porridge with (chilled) coconut milk