Bubur Kampiun (Minangnese Sweet Porridge)
biji salak ingredients:
200 grams steamed red sweet potato,mashed
70 grams sago starch
¼ teaspoon salt
1 tablespoon sugar
125 grams brown palm sugar,finely chopped
500 ml water
2 pandan leaves
1 tablespoon sago starchdissolved in 1 tablespoon water
50 grams ripe jackfruit flesh,finely diced
sumsum porridge ingredients:
150 grams rice flour
50 grams sago starch
1 teaspoon salt
4 tablespoons sugar
700 ml coconut milkfrom 1 coconut
50 ml suji juicefrom squeezed 30 suji leaves and 3 pandan leaves
2 pandan leaves
25 grams red sago pearls
black sticky rice porridge ingredients:
100 grams black sticky rice,soaked in water for 1 hour
750 ml water
2 pandan leaves, knotted
1/8 teaspoon salt
75 grams sugar
toppings:
8 pisang kepok (small plantain),steamed, cut diagonally
50 grams red-colored kolang-kaling (palm fruit jelly),cut lengthwise
50 grams green-colored kolang-kaling (palm fruit jelly), cut lengthwise
sauce ingredients:
1,500 ml coconut milkfrom ½ coconut
300 grams finely chopped brown palm sugar
3 pandan leaves, knotted
¾ teaspoon salt
1. Biji salak: boil water and brown sugar until fully dissolved. Strain it. Add in pandan leaves. Cook and stir it until fragrant. Remove from heat and set it aside. In a different bowl, mix well sweet potato, sago starch, and salt. Form it into bite-sized thick cylinders. Boil them in a pot of water until floating. Remove from heat and drain it. Add the balls into brown sugar sauce. Stir well. Add sago starch mixture. Keep stirring it until the sauce is thickened. Add jackfruit. Stir well. Remove from heat and set it aside.
2. Sumsum porridge: mix well rice flour, sago starch, salt, sugar, coconut milk, suji juice, and pandan leaves. Cook it and keep stirring it until bubbling. Take 8 sakura cake moulds and grease them. Fill with sago pearls. Pour in porridge mixture. Let it cooled and set. Release them from the moulds. Set it aside.
3. Black sticky rice porridge: boil water and pandan leaves. Add in black sticky rice. Cook it while keep stirring it until soft and fluffy. Add sugar. Mix well and cook it until sugar is dissolved and all ingredients are well-cooked. Remove from heat and set it aside.
4. Sauce: cook coconut milk, brown palm sugar, pandan leaves, and salt. Keep stirring it until boiling and the sugar is dissolved. Remove it from heat and strain it. Bring them to boil again until thickened. Remove it from heat and set aside.
5. In a serving bowl, put sumsum porridge, biji salak, black sticky rice porridge, and the toppings. Drench it with sauce.
6. Bubur Kampiun (Minangnese Sweet Porridge) is ready to serve.