BUBUR SUM-SUM

Creamy Rice Porridge with Palm Sugar

150 gms rice flour 2 cups water
2 heaped teaspoons grated coconut 2 pandan leaves, tied in knot
½ tspn sea salt ½ cup coconut milk
½ tspn vanila essena 1 cup palm sugar syrup
2 tspn white sugar

Bubur sum-sum is like a rice-porridge crème caramel. The success of this dish will depend as much on the quality of your palm sugar as it will on the freshness of the rice flour. It’s even more delicious topped with banana, simmered in coconut milk.

Mix the rice flour, grated coconut, salt, vanilla essence and white sugar in small jug.
In saucepan boil the 2 cups of water with pandan leaves over medium flame. Pour the rice-flour mixture into the boiling water in slow stream, stirring robustly with a wooden spoon until all the mixture has been incorporated. Lower the heat and keep stirring until the mixture forms a solid mass. Add the coconut milk. If you would like a creamier texture, add even more coconut milk. Set aside.
Spoon the porridge into a bowl and pour some palm sugar syrup over the top.