Bubur sumsum is a sweet coconut dessert, consisting of coagulated coconut milk with sugar syrup. It’s sweet, rich and vegan.
- 150g rice flour
- 1 litre coconut milk
- ½ tsp salt
- 2 pandan leaves, knotted
- 200 g palm sugar (or any sugar)
- 300 ml water
- 1 pandan leaf, knotted
- Prepare the sauce first, by boiling the water and adding the palm sugar and pandan leaf.
- Make sure all the sugar is dissolved, stirring occasionally. Turn off the flame.
- Prepare to make the pudding. Divide the coconut milk into 2 equal portions of 500ml each.
- Mix the rice flour with one portion of coconut milk, beating the mixture until smooth.
- Put the other portion in a non-stick wok or pan, and heat over a low flame. Add the pandan leaves.
- When it starts to boil, lower the heat and add the rice flour mixture slowly. Stir constantly to avoid having lumps.
- Gradually, the liquid will evaporate and everything will coagulate into a smooth, sticky, gooey paste. This should take about 15-20 minutes. Turn off the flame.
- If you want to have it warm, you can serve immediately by portioning out the pudding and pouring the sauce over each portion.
- If you want to enjoy it cold, chill the pudding and the sauce separately in the fridge until ready to serve.
- Use coconut milk instead of the more common coconut cream. If you have to use coconut cream, dilute 300 ml of the cream with 700 ml water.
Keywords: Non-spicy, Vegan, Common Ingredients, rice flour, pandan leaves, sweet