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Indonesian Rice Pudding (Bubur Sumsum)

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Indonesian Rice Pudding (Bubur Sumsum)

Nov 13, 2018 | Cakes, Food Blog, Latest Recipes | 0 comments

This is a very traditional recipe, that is known thoughout Indonesia. The Javanese named this Sumsum, which comes from the word bone marrow, this is because its appearance is like the bone marrow. Bubur sum sum is an Indonesian dessert made by cooking rice flour in coconut milk and served with palm sugar syrup. There is also a variety served with sweet potato dumplings (biji salak). Other make special versions by colouring the bubur with pandan, or layering it. Or my favourite is to include jackfruit in the palm sugar sauce…


Serves: 4-6 people

Main Ingredients

  • ½ cup rice flour
  • 2½ cups coconut milk
  • ½ cup freshly grated coconut (or ½ cup unsweetened dried coconut flakes moistened with 1-2 tbsp water)
  • 1 tbsp salt
  • 3 pandan leaves (tied in a knot)

Palm Sugar Syrup

  • 1 pandan leaf
  • ½ cup palm sugar (grated or crumbled)
  • ¼ cup water


For the Palm Sugar Syrup:

  1. Tear pandan leaf into strips and tie strips together in a knot. In a small saucepan, add pandan leaf, sugar and ¼ cup of water, and simmer to about 5 mins. Keep stirring until sugar is completely dissolved. Discard pandan leaf and pour syrup through a sieve into a bowl. Set aside to cool.

For the Bubur

  1. In a mixing bowl, combine the coconut milk, rice flour and ½ tsp salt. Pour mixture through a fine sieve to get rid of lumps.
  2. Place mixture in a non-stick saucepan, add pandan leaves and cook the mixture on low heat for about 15-20 mins. While cooking, stir constantly until the mixture thickens and start to boil. Remove from the heat and pour into serving bowls.
  3. Combine the grated coconut and salt, and mix well.
  4. To serve, top bubur sumsum with the salty shredded coconut and a drizzle of Palm Sugar Syrup.

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