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 Bubur Som Som

Bubur Som Som

Prep time:

Cook time:

Serves: 3

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. 
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  • 75g rice flour
  • 75g corn flour
  • 400ml coconut milk
  • 1 tsp salt
  • 300g coconut sugar
  • ½ tsp vanilla extract


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.

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