Bubur Candil (Sweet Glutinous Rice Balls in Coconut Sauce)
Bubur candil are traditional Indonesian glutinous rice balls in a sweet coconut sauce.
Source and licence
"Bubur Candil (Sweet Glutinous Rice Balls in Coconut Sauce)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Bubur_Candil_(Sweet_Glutinous_Rice_Balls_in_Coconut_Sauce), revision 4587332), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Bubur_Candil_(Sweet_Glutinous_Rice_Balls_in_Coconut_Sauce)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587332
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Indonesia. Associated with Indonesia by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 225 g glutinous rice flour
- 120 g tapioca flour
- 175 ml water
- ¼ tsp salt
- 750 ml water
- 250 ml coconut milk
- 125 ml diluted gula jawa (palm sugar)
- 1 piece pandan leaf (or some pandan paste)
- 300 ml coconut milk, boiled for few minutes
Method
- Combine rice flour and tapioca flour until well-mixed. Make a well in the middle, then gradually mix in water and salt. Mix well by hand until it forms a soft dough. Make sure that the dough is not to hard; if necessary add a bit more of water.
- Shape the dough into little balls about 1 cm in diameter.
- Boil a lot of water in a big stock pot. Put the little balls one-by-one in the boiling water. Cook for about 5 minutes until they float to the surface of the boiling water. Take them out and drain.
- For the sauce, mix all the sauce ingredients in a saucepan, and heat until bubbly.
- Place the rice balls in the sauce. Cook for further 20 minutes and set aside.
- To serve, pour the coconut milk on top. Serve hot.