Bubur candil (coconut rice porridge with rice balls) is a traditional sweet dish from indonesia. many street vendors sell it on ramadan month. however, you don’t need to wait until ramadan to enjoy this dish since you can cook it at home. make sure to remove the porridge immediately when it starts to bubble to prevent it from becoming oily.
porridge ingredients:
150 grams rice flour
900 ml coconut milkfrom 1½ coconut
100 ml suji juicefrom squeezed 40 suji leaves and 4 pandan leaves
¼ teaspoon salt
2 pandan leaves
candil rice balls ingredients:
75 grams glutinous rice flour
1 teaspoon sago starch
1/8 teaspoon salt
50 ml hot water
brown sugar syrup ingredients:
200 grams brown sugar
2 pandan leaves
400 ml water
complements:
25 grams red sago pearls,boiled
25 grams green sago pearls,boiled
375 grams shaved ice
1. Porridge: dissolve rice flour in a half part of the coconut milk. Set it aside. In a sauce pan, boil the remaining coconut milk, suji juice, salt, and pandan leaves. Stir it continuously until bubbling. Pour in rice mixture. Keep stirring it until thick and bubbling. Remove from heat immediately.
2. Candil: mix well glutinous rice flour, sago starch, and salt. Pour in hot water gradually. Knead it into smooth and elastic dough. Form it into bite-sized balls. Set it aside.
3. Syrup: boil brown sugar, pandan leaves, and water until sugar is dissolved. Remove from heat and strain it. Bring it again to boil.
4. When the syrup is boiling, add glutinous rice balls. Cook it until floating. Remove from heat.
5. Put porridge and its complements in a bowl. Drench it with glutinous rice balls in syrup.
6. Bubur Candil (Coconut Rice Porridge with Rice Balls) is ready to serve.
