Friday, 3 August 2012

Bubur candil ubi ungu

Bubur candil is a popular snack In Indonesia. It is a sweet porridge (bubur) with some balls or dumplings and served with coconut milk. Traditionally, the candil (the balls) are made of glutinous rice flour. The balls are then boiled in palm sugar water to get the sweet taste and the brown colour. 

I have made bubur candil before. For this time I add purple sweet potato (ubi ungu) to the glutinous rice flour and use white sugar. It's a purple bubur candil. Looks fancy, he ?


For bubur

250 gr purple sweet potato, steamed and mashed
150 gr glutinous rice flour
100 ml water
1/4 tsp salt
2 pandan leaves
4 tbs sugar
70 gr glutinous rice flour

for coconut sauce:

500 ml coconut milk from 1/2 coconut
pinch of salt
1 pandan leaf 


For bubur:

Mix mashed purple sweet potato, glutinous rice flour and salt. 
Pour in water, bit by bit. 
Knead until it comes together. 
Stop adding water when the dough can hold together.
Take a bit of dough, roll it into a ball with both of your palm.
Repeat with the remaining dough.

Dissolve glutinous rice in a bit of water. Set aside.
Heat water about 3/4 full, sugar and pandan leaves in a pan. Bring to the boil.
Put the balls in the water. Boil until they all float and cook through.
Off the stove. Reduce the water until it only simmer the balls.
On the stove again. 
Pour in the dissolved glutinous flour.
Stir until it bubbling, thickens and smooth.
Remove and set aside to cool.

for coconut milk sauce:

Place coconut milk, salt and pandan leaf in a saucepan. 
Heat and stir it constantly until it boils.
Remove and set aside.
If you want to use fresh uncooked coconut sauce, then
mix grated 1/2 coconut with 500 ml drinking/boiled water and squize.
Sprinkle pinch of salt and stir. Use immediately when it is still fresh.

Serve the bubur candil warm with  the coconut milk sauce.