Bubur Sumsum Aren Sugar Recipe

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.

Coconut Milk

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.

Bubur Sumsum Brown Sugar Recipe

Recipe by Hani

Bubur Sumsum is a popular snack found in markets. The porridge is white in color, resembling bone marrow, made from rice flour, and served with a kinco/juruh/liquid brown sugar sauce. It tastes savory due to the coconut milk and sweet from the kinco sauce.

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Prep Time :30 minutes mins

Cook Time :5 minutes mins

Total Time :35 minutes mins

Course :Custard dan Puding, Tradisional

Cuisine :Indonesian

Ingredients

  

For the Porridge

• 100 g rice flour
• ½ tsp salt
• 3 pandan leaves, tied in knots
• 800 ml coconut milk from ½ a coconut

For the Sauce

• 100 ml water
• 200 g palm sugar, finely sliced (choose good quality)
• 2 pandan leaves, tied in knots

Instructions

 

Making the Porridge

• Dissolve rice flour with part of the coconut milk, add salt, and set aside.
• Boil the remaining coconut milk and add pandan leaves over medium heat.
• Pour in the previously prepared flour mixture, stirring continuously until it looks cooked and thickens.

Making the Sauce

• Combine all sauce ingredients and boil until dissolved and thickened.
• Strain the sugar solution.
• Pour the palm sugar sauce over the prepared porridge.
• Serve
  

Video

Notes

The choice of ingredients significantly affects the flavor of Bubur Sumsum. Freshly squeezed coconut milk is preferred for its rich taste and aroma. This ingredient plays a vital role in giving the porridge its signature creamy texture and savory flavor. Similarly, selecting high-quality palm sugar is crucial for the sauce. Palm sugar, known for its rich and slightly smoky sweetness, imparts a unique flavor that is central to this dish. If you can’t find palm sugar, a high-quality brown sugar can be a substitute, but the distinctive taste of palm sugar is generally irreplaceable.

Achieving a smooth, creamy texture in the porridge is key. Start by thoroughly dissolving rice flour in a portion of coconut milk, ensuring there are no lumps. This step is crucial to avoid a gritty texture in your porridge. When cooking, it’s important to stir the mixture continuously. This not only helps in preventing the flour from settling at the bottom and burning but also ensures that the porridge cooks evenly, resulting in a smooth and velvety consistency that is characteristic of a well-made Bubur Sumsum.

The savory flavor of the porridge, coming from coconut milk and a hint of salt, should complement the sweetness of the sauce without overpowering it. Adjust the amount of salt according to your taste, but keep in mind that its primary role is to enhance the flavors, not dominate them. The sweetness level of the palm sugar sauce can also be adjusted to suit your preference. If the flavor of palm sugar is too intense, you can blend it with brown sugar to mellow it out, achieving a balance that pleases your palate.

Managing the cooking temperature is essential for a perfect outcome. Cook the porridge over medium heat to ensure even cooking. High heat might cause the porridge to cook unevenly or even burn, which would ruin both the taste and texture. Similarly, the sauce should be brought to a boil just long enough for the sugar to dissolve and the mixture to thicken slightly. Overcooking the sauce might change its texture and flavor.

Pandan leaves add a distinct, fragrant aroma to both the porridge and the sauce. If fresh pandan leaves are unavailable, pandan extract can be a substitute, but be aware that the resulting aroma might be less pronounced. The fragrance of pandan leaves is a signature element in many Southeast Asian desserts and plays a significant role in the authentic taste of Bubur Sumsum.

Bubur Sumsum is traditionally served warm, offering a delightful sensory experience with the warm, creamy porridge complemented by the cooler, sweet sauce. When serving, consider garnishing with additional slices of palm sugar or coconut flakes for an extra layer of flavor and texture. These additions not only enhance the taste but also add a visual appeal to the dish.

In case of leftovers, store the porridge and sauce separately in the refrigerator to maintain their textures. When you’re ready to serve again, gently reheat the porridge and then pour the sauce over it. This will help in preserving the distinct textures and flavors of both components of the dish.