Learn to make a sweet and scrumptious Bubur Sumsum Pisang (rice pudding with banana) at home with this step-by-step recipe!
Kitchenesia.com - Despite being a popular childhood dessert, the origin region and story of bubur sumsum (rice pudding) remains untold. Many sources say it is from Java, but the exact region is never specified.
The origin of this dessert's name is also left unanswered: why is it called sumsum while no bone marrow is involved in the making? Some say the whiteness of the rice pudding makes it associated with sumsum (i.e bone marrow). In fact, bone marrow is more yellowish to be called white. The name seems entirely arbitrary.
Too many mysteries surround this dish. But at least, the traditional dessert requires no fuss method and ingredients anyhow. Try to make one at home by following the recipe below!
Duration: 60 minutes
Yields: 10 servings
3 cooking banana, steamed then chopped
200 grams rice flour
1 teaspoon salt
4 pandan leaves
1.5 L coconut milk
For Palm Sugar Syrup:
350 grams palm sugar, grated
500 ml water
3 pandan leaves
1/4 teaspoon salt
1. Boil palm sugar, water, pandan leaves, and salt in a pot and bring it to boil over medium flame. Stir well until combined and thickened. Set aside.
2. In different bowl, place rice flour, salt, pandan leaves, and coconut milk in pot. Boil over medium fire, stir contantly. Remove when the rice porridge is well-thickened and combined.
3. Pour rice porridge in a bowl, then pour palm sugar syrup. Place chopped banana on top of the porridge.
4. Serve Bubur Sumsum Pisang (rice pudding with banana) as dessert.