Finally, I got the mood to write down the recipe of Bubur Sumsum, one of all-times favorite appetizer of many Indonesians. Well, actually I'm not quite sure this bubur is an appetizer. We usually don't eat appetizer, just straight to the Main Dish... !
Bubur is a term we use for 'Porridge'. The most common ingredient for making porridge in Indonesia is rice. Bubur sumsum is porridge made from combination of white rice powder and coconut milk, served with jaggery sauce. It has a very soft texture. Most children love to have it for their breakfast. I like it too ;-p. But believe it or not, even though it is not hard to prepare this dish, I never made my own Bubur Sumsum before. Don't blame me. Why should I spent time in kitchen to make this while I can buy it easily... hehehehe. Yes, we have an old lady who will bring the bubur in her basket and sell it door to door every evening.
Making this bubur is not diffcult thing to do in Kerala. We have all the ingredient here. However, Indonesia and Kerala share commons of food together. Rice powder and coconut milk is the main ingredients for both Idonesia and Kerala. So I think the taste will not be that strange for Kerala people. Lets start with the recipes....
100 grams white rice powder
750 cc coconut milk
1 tsp salt
2 sheets of pandan leaves
250 gram jagerry
1 cup of water
2 sheets of Pandan leaves.
In a Pan, mix together white rice powder, salt and coconut milk to form a very smooth batter. Tear the Pandan leaves then add to the batter. Cook the batter along with coconut leaves in medium hot flame. Stir continousely until it became thick and cooked.
For the sauce: Mix all the ingredients in a pan then bring them to boil and let the jaggery dissolved. Strain it and the sauce is ready to serve.
Put 2 - 3 ladle of bubur in a bowl then pour the sauce over it. Serve it hot... Yummy...