Bubur Sumsum Gula Jawa: Coconut Pudding Dessert with Palm Sugar Syrup (Vegan)

Method9 steps · about 50 min

1. 1

   Step 1: Prepare the sauce first, by boiling the water (300 ml) and adding the palm sugar (200 g) and pandan leaf (1).

   Uses 300 ml water · 200 g palm sugar (or any sugar) · 1 pandan leaf, knotted

2. 2

   Step 2: Make sure all the sugar is dissolved, stirring occasionally. Turn off the flame.

   Uses palm-sugar sauce

3. 3

   Step 3: Prepare to make the pudding. Divide the coconut milk (1 litre) into 2 equal portions of 500ml each.

   Uses 1 litre coconut milk, divided into two 500 ml portions

4. 4

   Step 4: Mix the rice flour (150 g) with one portion of coconut milk, beating the mixture until smooth.

   Uses 150 g rice flour · first 500 ml coconut-milk portion

5. 5

   Step 5: Put the other 500 ml coconut milk in a non-stick wok or pan over low heat. Add the two pandan leaves and the ½ tsp salt.

   Uses other 500 ml coconut-milk portion · 2 pandan leaves, knotted · ½ tsp salt

6. 6

   Step 6: When it starts to boil, lower the heat and add the rice flour mixture slowly. Stir constantly to avoid having lumps.

   Uses heated coconut milk with pandan and salt · smooth rice-flour mixture

7. 7

   Step 7: Gradually, the liquid will evaporate and everything will coagulate into a smooth, sticky, gooey paste. This should take about 15-20 minutes. Turn off the flame.

   Thicken rice-flour pudding · 20 minUses combined rice-flour pudding mixture

8. 8

   Step 8: For warm serving, portion the pudding and pour palm-sugar sauce over each portion. Alternatively, use the chilling option in the next step.

   Uses finished pudding · palm-sugar sauce

9. 9

   Step 9: For chilled serving instead, refrigerate the pudding and sauce separately until ready to serve, then portion and add the sauce.

   Uses finished pudding · palm-sugar sauce