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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