Rice flour and coconut milk cook into a silky Indonesian porridge served with palm sugar syrup.
10 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Whisk the rice flour with coconut milk and salt until smooth.
Set the mixture over medium-low heat.
Thicken the porridge for 12 minutes, stirring constantly.
Boil the palm sugar, water, and pandan leaf in a separate pot for 6 minutes.
Strain the syrup.
Drizzle the syrup over the bubur sumsum and serve.
💡 Tip: Loosen the rice flour in cold coconut milk; adding it straight to hot liquid creates lumps.
🍽️ Serving suggestion: Drizzle palm sugar syrup over the top and serve warm or cold in bowls.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~230
kcal calories
3
g protein
38
g carbs
8
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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