ES BUBUR SUMSUM , ES BUBUR LEMU
BUBUR SUMSUM
Es Bubur Sumsum / Es Bubur Lemu — Iced Rice Pudding Dessert
Bahan
SAGU MUTIARA :
CANDIL :
SANTAN :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan tepung beras, tepung hunkwe, dan garam, aduk rata.
- Tambahkan air sekitar 1,5 liter dan 2 sachet santan instan, aduk rata, lalu tambahkan pasta pandan sedikit demi sedikit hingga warna sesuai selera.
- Masak adonan bubur sumsum dengan api sedang cenderung kecil sambil terus diaduk hingga mengental dan lembut, lalu matikan api.
- Tuang bubur sumsum ke dalam wadah dan diamkan 3-6 jam hingga mengeset.
- Untuk sagu mutiara, masukkan sagu mutiara ke dalam 1,5 liter air mendidih, masak 5 menit, matikan api, tutup, dan diamkan 30 menit; nyalakan kembali dan masak 7 menit lagi, lalu matikan api, tutup, dan diamkan hingga sagu benar-benar matang; siram dengan air matang agar tidak lengket.
- Untuk candil, campurkan tepung ketan dan garam, tambahkan air hangat sedikit demi sedikit sambil diuleni dengan tangan hingga adonan bisa dibentuk, lalu bulatkan kecil-kecil.
- Rebus candil dalam air mendidih hingga matang dan mengapung, angkat dan tiriskan.
- Didihkan 750 ml air, masukkan gula merah, gula pasir, dan daun pandan, masak hingga gula larut, lalu saring.
- Masukkan candil ke dalam kuah gula merah, masak hingga mendidih, lalu kentalkan dengan larutan tepung beras (3 sdm dilarutkan air), aduk hingga mengental, matikan api.
- Untuk kuah santan, masak air 300 ml, santan instan 200 ml, dan daun pandan dengan api kecil sambil diaduk hingga mendidih, lalu kentalkan dengan 1 sdm tepung beras larutan air, aduk hingga sedikit mengental, matikan api.
- Untuk penyajian, masukkan bubur sumsum, candil beserta kuahnya, dan sagu mutiara ke dalam mangkuk, siram dengan kuah santan, dan tambahkan es batu.
Ingredients
SAGO PEARLS:
CANDIL:
COCONUT MILK SAUCE:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the rice flour, hunkwe flour, and salt together, stir well.
- Add about 1.5 liters of water and 2 sachets of instant coconut milk, stir well, then add pandan paste gradually to your preferred color.
- Cook the rice pudding batter over medium-low heat, stirring continuously, until thick and smooth, then turn off the heat.
- Pour into a container and let sit for 3-6 hours until set.
- For the sago pearls, add them to 1.5 liters of boiling water, cook for 5 minutes, turn off the heat, cover, and let sit for 30 minutes; turn the heat back on and cook for another 7 minutes, then turn off the heat, cover, and let sit until the pearls are fully cooked; rinse with cooled boiled water so they don't stick together.
- For the candil, mix the glutinous rice flour and salt, add warm water gradually while kneading by hand until the dough can be shaped, then roll into small balls.
- Boil the candil in boiling water until cooked and floating, then remove and drain.
- Bring 750 ml of water to a boil, add the palm sugar, granulated sugar, and pandan leaf, cook until the sugar dissolves, then strain.
- Add the candil to the palm-sugar syrup, cook until boiling, then thicken with the rice-flour slurry (3 tbsp dissolved in water), stir until thickened, and turn off the heat.
- For the coconut milk sauce, cook 300 ml water, 200 ml instant coconut milk, and a pandan leaf over low heat, stirring, until boiling, then thicken with 1 tbsp rice-flour slurry, stir until slightly thickened, and turn off the heat.
- To serve, put the rice pudding, candil with its syrup, and sago pearls into a bowl, pour the coconut milk sauce over, and add ice cubes.
Cook Mode
ES BUBUR SUMSUM , ES BUBUR LEMU
ES BUBUR SUMSUM , ES BUBUR LEMU
Bahan
SAGU MUTIARA :
CANDIL :
SANTAN :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan tepung beras, tepung hunkwe, dan garam, aduk rata.
- Tambahkan air sekitar 1,5 liter dan 2 sachet santan instan, aduk rata, lalu tambahkan pasta pandan sedikit demi sedikit hingga warna sesuai selera.
- Masak adonan bubur sumsum dengan api sedang cenderung kecil sambil terus diaduk hingga mengental dan lembut, lalu matikan api.
- Tuang bubur sumsum ke dalam wadah dan diamkan 3-6 jam hingga mengeset.
- Untuk sagu mutiara, masukkan sagu mutiara ke dalam 1,5 liter air mendidih, masak 5 menit, matikan api, tutup, dan diamkan 30 menit; nyalakan kembali dan masak 7 menit lagi, lalu matikan api, tutup, dan diamkan hingga sagu benar-benar matang; siram dengan air matang agar tidak lengket.
- Untuk candil, campurkan tepung ketan dan garam, tambahkan air hangat sedikit demi sedikit sambil diuleni dengan tangan hingga adonan bisa dibentuk, lalu bulatkan kecil-kecil.
- Rebus candil dalam air mendidih hingga matang dan mengapung, angkat dan tiriskan.
- Didihkan 750 ml air, masukkan gula merah, gula pasir, dan daun pandan, masak hingga gula larut, lalu saring.
- Masukkan candil ke dalam kuah gula merah, masak hingga mendidih, lalu kentalkan dengan larutan tepung beras (3 sdm dilarutkan air), aduk hingga mengental, matikan api.
- Untuk kuah santan, masak air 300 ml, santan instan 200 ml, dan daun pandan dengan api kecil sambil diaduk hingga mendidih, lalu kentalkan dengan 1 sdm tepung beras larutan air, aduk hingga sedikit mengental, matikan api.
- Untuk penyajian, masukkan bubur sumsum, candil beserta kuahnya, dan sagu mutiara ke dalam mangkuk, siram dengan kuah santan, dan tambahkan es batu.
Ingredients
SAGO PEARLS:
CANDIL:
COCONUT MILK SAUCE:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the rice flour, hunkwe flour, and salt together, stir well.
- Add about 1.5 liters of water and 2 sachets of instant coconut milk, stir well, then add pandan paste gradually to your preferred color.
- Cook the rice pudding batter over medium-low heat, stirring continuously, until thick and smooth, then turn off the heat.
- Pour into a container and let sit for 3-6 hours until set.
- For the sago pearls, add them to 1.5 liters of boiling water, cook for 5 minutes, turn off the heat, cover, and let sit for 30 minutes; turn the heat back on and cook for another 7 minutes, then turn off the heat, cover, and let sit until the pearls are fully cooked; rinse with cooled boiled water so they don't stick together.
- For the candil, mix the glutinous rice flour and salt, add warm water gradually while kneading by hand until the dough can be shaped, then roll into small balls.
- Boil the candil in boiling water until cooked and floating, then remove and drain.
- Bring 750 ml of water to a boil, add the palm sugar, granulated sugar, and pandan leaf, cook until the sugar dissolves, then strain.
- Add the candil to the palm-sugar syrup, cook until boiling, then thicken with the rice-flour slurry (3 tbsp dissolved in water), stir until thickened, and turn off the heat.
- For the coconut milk sauce, cook 300 ml water, 200 ml instant coconut milk, and a pandan leaf over low heat, stirring, until boiling, then thicken with 1 tbsp rice-flour slurry, stir until slightly thickened, and turn off the heat.
- To serve, put the rice pudding, candil with its syrup, and sago pearls into a bowl, pour the coconut milk sauce over, and add ice cubes.
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