Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, bubur candil/glutinous rice flour porridge. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Bubur Candil is one of many varieties of Indonesian porridge. It is made of glutinous rice flour (tepung ketan) then shape it like small ball and dip in coconut When the balls are floating to the top of water level, pour the the mixture of rice flour and white glutinous rice flour then stir the porridge. Bubur ketan hitam, also known as bubur pulut hitam or bubur injun, is a popular Indonesian sweet porridge from black glutinous rice (or black sticky rice), palm sugar, scented with pandan leaves, and eaten with thick coconut milk.
Bubur Candil/Glutinous Rice Flour Porridge is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Bubur Candil/Glutinous Rice Flour Porridge is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook bubur candil/glutinous rice flour porridge using 14 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Bubur Candil/Glutinous Rice Flour Porridge:
- Make ready For the Candill :
- Take 200 gram white glutinous rice flour
- Take 175 ml warm water
- Make ready 1/2 teaspoon salt
- Make ready 1 kg sweet potatoes ( boiled, peeled and mashed
- Make ready For the Porridge:
- Prepare 800 ml water
- Prepare 200 gram palm sugar
- Get 2 Pandan leaf
- Take For the Coconut Milk Sauce :
- Get 250 ml thick coconut milk
- Take 1/4 teaspoon salt
- Make ready 2 Pandan leaves
- Take 25 gr riceflour & 25gr whiteglutinousrice flour mix with 50ml wtr
Sweets Bolu Kukus - Steamed Cupcake Bubur Ketan Hitam - Black Glutinous Rice Porridge with Coconut Milk Kue Lapis Beras or Kue Pepe - Rice Flour Steamed Layered Cake. Beverages Es Buah - Iced Mix Fruit Kopi - Aunthentic Indonesian Coffee. I myself will make sate sauce and bubur ketan. Mix Glutinous Rice Flour and Tapioca Flour until well mixed.
Steps to make Bubur Candil/Glutinous Rice Flour Porridge:
- How to make the balls (candil) : - Mix white glutinous rice,salt n mashed sweet potato (if you don’t use sweet potato then you can slowly add water and knead using hand. Stop adding water when you already can form the mixture into balls.) Shape it like a small ball.
- How to make the porridge : - Boil the water with palm sugar and pandan leaf. When it’s boiling drop the balls into it until the balls are floating to the top of water level then remove from the heat.
- How to make the coconut milk sauce : - Boil the coconut milk together with pandan leaves and salt. When it’s boiling pour the the mixture of rice flour and white glutinous rice flour then stir it until boiled n turn off the stove.
- Serve the porridge with coconut milk sauce.
Make a well in the middle, pour in water and salt little by little. Mix well with hand until it formed a soft dough Place the rice balls in the sauce. To serve, pour the coconut milk on top of Bubur Candil. asian banana leaf bubur candil central java chewy coconut cooking cuisine delicious dish food glutinous rice flour indonesian javanese jenang milk pincuk plate porridge savory savoury snack snacks street food sweet tapioca taste tasteful tasty traditional vintage. Glutinous rice or glutinous rice flour are both used in many Chinese bakery products and in many varieties of dim sum. Aside from kakanin, glutinous rice is also used in traditional Filipino rice gruels or porridges known as lugaw.
So that is going to wrap this up with this special food bubur candil/glutinous rice flour porridge recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
