Hello Kawan Mastah, have you ever tried bubur candil before? If not, you’re missing out on one of the most delicious Indonesian desserts out there! Bubur candil is a sweet and sticky dessert made from glutinous rice flour and palm sugar syrup, with chewy little balls of rice flour (candil) floating in it. In this article, we’ll show you how to make bubur candil from scratch and share some tips and tricks to ensure that your bubur candil turns out perfectly every time.
Ingredients
Before we get started, let’s take a look at the ingredients you’ll need to make bubur candil:
Ingredients |
Amount |
|---|---|
Glutinous rice flour |
200 grams |
Water |
150 milliliters |
Palm sugar |
150 grams |
Pandanus leaves |
2 leaves |
Coconut milk |
400 milliliters |
Salt |
1/4 teaspoon |
Water |
500 milliliters |
Make sure to use high-quality ingredients to ensure that your bubur candil turns out delicious.
Step-by-Step Guide
Now that you have your ingredients, let’s get started on making the bubur candil:
Step 1: Make the Candil
The first step is to make the little balls of rice flour that will go into the bubur candil. Here’s how:
1. In a mixing bowl, combine the glutinous rice flour with 150 milliliters of water. Mix well until a dough forms.
2. Take a small piece of dough and roll it into a ball about the size of a marble. Repeat until all the dough has been used up.
3. Bring a pot of water to a boil. Add the balls of dough to the pot and cook until they float to the surface, about 2-3 minutes.
4. Remove the balls from the pot and rinse them with cold water. Set aside.
Step 2: Make the Palm Sugar Syrup
The next step is to make the palm sugar syrup that will be mixed with the candil. Here’s how:
1. In a pot, combine the palm sugar, pandanus leaves, and 500 milliliters of water. Cook over medium heat until the palm sugar has completely dissolved and the syrup has thickened, about 15-20 minutes.
2. Remove the pandanus leaves and strain the syrup through a fine sieve to remove any impurities. Set aside.
Step 3: Make the Coconut Milk Sauce
The final step is to make the coconut milk sauce that will be poured over the bubur candil. Here’s how:
1. In a pot, combine the coconut milk and salt. Cook over medium heat until the coconut milk has thickened slightly, about 5-7 minutes.
2. Remove from heat and set aside.
Step 4: Combine Everything
Now it’s time to combine everything to make the final product:
1. In a serving bowl, combine the cooked candil and palm sugar syrup. Mix well.
2. Pour the coconut milk sauce over the top.
3. Serve hot or cold.
Tips and Tricks
To ensure that your bubur candil turns out perfectly every time, here are some tips and tricks to keep in mind:
Tip 1: Use High-Quality Ingredients
As we mentioned earlier, using high-quality ingredients is crucial to making delicious bubur candil. Make sure to use fresh pandanus leaves, high-quality coconut milk, and the best palm sugar you can find.
Tip 2: Don’t Overcook the Candil
When cooking the candil, be careful not to overcook it. Overcooked candil can become tough and chewy, which will ruin the texture of the final product.
Tip 3: Strain the Syrup
Make sure to strain the palm sugar syrup through a fine sieve to remove any impurities. This will ensure that your final product is smooth and delicious.
Tip 4: Serve the Bubur Candil Immediately
Bubur candil is best served fresh, so try to serve it as soon as possible after making it. If you need to store it, keep it in the fridge and reheat before serving.
Frequently Asked Questions
Q: Can I use regular rice flour instead of glutinous rice flour?
A: No, glutinous rice flour is necessary to achieve the chewy texture of the candil.
Q: How long will the bubur candil keep?
A: Bubur candil is best served fresh, but it can be stored in the fridge for up to 3 days.
Q: Can I use other types of sugar instead of palm sugar?
A: While palm sugar is traditional and adds a unique flavor to the dish, you can use other types of sugar if you can’t find palm sugar. Just be aware that the flavor will be slightly different.
Q: Can I make the bubur candil in advance?
A: Yes, you can make the candil and the syrup ahead of time, but it’s best to assemble the final dish just before serving.
With these tips and tricks, you should be able to make delicious bubur candil that will impress your friends and family. Give it a try and let us know how it turns out!