Bubur Som Som
By not-recognized
Published on 20 July 2021
We teamed up with Mak Tok to create the recipe for this Indonesian-inspired dessert, made from rice flour and coconut milk. The vanilla-infused syrup that's poured over before serving gives it just enough of a sweet edge to satisfy those post-dinner cravings. Warming, fragrant and oh so moreish, this is a perfect, comforting pud for chilly evenings. Time and servings
1 hr 20 minsTotal time
3Servings
1 hr 20 minsPrep time
Ingredients
- 75 g of rice flour
- 75 g of corn flour
- 400 ml of coconut milk
- 1 tsp of salt
- 300 g of coconut sugar
- 0.5 tsp of vanilla extract
Method
Step 1
Add the rice flour, cornflour, coconut milk, salt and 400ml water to a pot and put it over a medium heat. Once the mixture starts to boil, lower to heat to low and keep stirring until it thickens. It usually takes around 10 mins.Step 2
Pour the thickened rice flour mixture into a silicone cupcake mould and let it cool in the fridge for at least an hour.Step 3
Prepare the syrup by adding the coconut sugar, 500ml water and vanilla extract to a pan. Turn the heat to medium-low and continue to stir until thickens.Step 4
Once the rice mixture is cooled and set, remove it from the mould and serve it with the coconut syrup poured over.