Bubur merah putih is a sweet dessert porridge made of white rice, sticky rice, palm sugar and coconut milk, served during the Javanese festival of slametan.
- 200 gr jasmine rice
- 150 gr white sticky rice
- 200 ml coconut milk
- 2200 ml water
- 3 Pandan leaves, knotted
- Salt to taste
- 200 gr palm sugar
- Wash the jasmine rice and sticky rice and soak in water for 2 hrs.
- In a small pot, add 200 ml water and the palm sugar. Boil until the palm sugar has melted. Turn off the stove. Strain the syrup and set aside.
- Strain the jasmine rice and the sticky rice, then put it in a big cooking pot with the pandan leaves, salt and 2000 ml water. Bring it to boil over medium heat.
- Lower the heat to low flame and continue cooking for about 10 minutes or until the porridge is half done.
- Add the coconut milk and continue cooking for another 15 to 20 minutes, until the porridge is thickened and well cooked. Gently stir during the whole cooking process to avoid burning.
- Turn off the heat and transfer ¼ part of the porridge to a bowl. This will be the white porridge part.
- Put the remaining porridge back on the stove and turn on the heat to low.
- Add the palm sugar syrup and gently stir the porridge for another 10-15 minutes.
- Turn off the heat.
- For the plating, scoop the red porridge as a base on a serving plate/bowl, and then top it with the white porridge.
- Use long grain white rice such as jasmine rice for the porridge.
- Soak the rice and the sticky rice at least an hour before cooking to shorten the cooking time.
- Use a wooden spatula to stir the porridge to avoid scratching.
- Low fire and constant stirring is key to a good porridge.
Keywords: vegan, rice porridge, sweet porridge, dessert porridge, vegan desserts