Bubur Sumsum is a popular snack found in markets. It has a white color, similar to bone marrow, and is made from rice flour topped with a kinco/juruh/liquid brown sugar sauce. The taste is savory due to the coconut milk and sweet from the kinco sauce. Bubur Sumsum is also known as bubur lemu, bubur saring, or rice flour porridge. This dish is commonly found during the month of Ramadan and is very suitable for breaking the fast.
Ingredients for Bubur Sumsum
The ingredients for making Bubur Sumsum are very simple and easy to find in the market. The key points in making this recipe are the coconut milk and palm sugar.
Ideally, use freshly squeezed coconut milk from grated coconut. In this recipe, use half a coconut grated and mixed with water to produce 800 ml of coconut milk. If you have difficulty in obtaining fresh coconut milk, instant coconut milk can be used, but the taste and aroma will be less delicious compared to fresh coconut milk.
Using Palm Sugar for a More Robust Sauce Flavor
It is advisable to use palm sugar for the sauce because it has a more distinctive taste compared to brown sugar or Java sugar. However, if you cannot find palm sugar, it can be substituted with brown sugar or Java sugar.
Don’t Stop Stirring!
Pay attention to the steps in making it. The important step in making Bubur Sumsum is pouring the flour solution after the flour is diluted. First, dilute the rice flour with some of the coconut milk and stir until it’s completely smooth and homogeneous without any lumps, while the rest of the coconut milk is boiled first. Look at the image below, the flour solution is already mixed smoothly without lumps.
After the flour solution is homogeneous, pour it into the heated coconut milk. While pouring the flour solution, keep stirring continuously, do not stop stirring. Stopping stirring for a moment will cause the flour to clump quickly. Keep stirring continuously until the porridge thickens and cooks.