SBS Food

www.sbs.com.au/food

Coconut rice pudding (bubur sumsum)

Soft and sweet, this Indonesian coconut milk-based dessert is infused with the slightly floral and grassy aroma of pandan.

  • serves

    4

  • prep

    30 minutes

  • difficulty

    Easy

serves

4

people

preparation

30

minutes

difficulty

Easy

level

Ingredients

  • 2½ cups coconut milk
  • ½ cup rice flour
  • pinch salt
  • 3 pandan leaves, knotted
Palm Sugar Syrup
  • ½ cup palm sugar
  • ¼ cup water

Instructions

1. In a large bowl use a whisk rice flour and coconut milk until combined and smooth. Pour the thick mixture into a saucepan and add the pandan leaves. Ensure the leaves are tied together in a knot, this will make them easy to remove once you've finished cooking. Cook over a medium-low heat for 15-20 minutes, stirring constantly.

2. In a small pot simmer water and palm sugar over a medium heat, stir occasionally until the sugar has dissolved and the syrup thickens slightly.

3. Remove the pandan leaves and season the bubur with a pinch of salt.

4. Place in a serving bowl and drizzle with the palm sugar syrup to serve.

Diana Chan and guests explore the flavours of Asia from her Melbourne home in the second series of .

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Share

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Have a story or comment? Contact Us

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Watch nowOn Demand
Follow SBS Food
Published 11 December 2023 1:49pm
By Diana Chan
Source: SBS



Share this with family and friends