Bubur Sum-Sum (Indonesian Rice Pudding)

May 21, 2023May 21, 20230 2

Delicious Bubur Sum-Sum recipe for a sweet and creamy treat

by The Chefin Dessert

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

640

Sugar

50g

Fat

30g

Bubur Sum-Sum is a traditional Indonesian dessert that is popularly enjoyed as a sweet snack or after-meal treat. It is made from rice flour and coconut milk, which are two of the staple ingredients in Indonesian cuisine. The dish gets its unique flavor from the addition of pandan leaves and palm sugar, which are commonly used in many Indonesian desserts. This dessert has a very creamy and smooth texture, making it a perfect cooling treat for a hot summer day.

Instructions

1.	In a bowl, mix the rice flour and salt.
2.	In a saucepan, bring 400 ml of the coconut milk, pandan leaves, and screwpine leaves to a boil.
3.	Reduce heat and add the rice flour mixture, stirring consistently to prevent lumps from forming.
4.	In a separate pan, melt the palm sugar and granulated sugar with water to make the syrup, then add it to the rice mixture, stirring until thick.
5.	Add the remaining coconut milk and stir until well combined.
6.	Remove from heat and transfer to serving bowls, serve chilled.

PROS

Bubur Sum-Sum is a deliciously sweet and creamy dessert that is perfect for satisfying those dessert cravings.

The use of pandan leaves gives it a unique flavor that is sure to be a crowd-pleaser.

CONS

This recipe contains high amounts of sugar and coconut milk, making it a dessert to be enjoyed in moderation.

It is not ideal for those who are watching their sugar or fat intake.

HEALTH & BENEFITS

Although not the healthiest dessert option, Bubur Sum-Sum does provide a good source of carbohydrates and fats that can give an energy boost.
The pandan leaves in this recipe have been known for their potential anti-inflammatory and anti-cancer properties.

	100 g rice flour
	1/2 teaspoon salt
	650 ml coconut milk
	2 pandan leaves , shredded
	200 g palm sugar , shaved
	50 g granulated sugar
	250 ml water
	1 screwpine leaves