Cara Bikin Bubur Candil

>Hello Sohib EditorOnline, are you looking for a delicious and easy-to-make dessert? Look no further than bubur candil, a sweet Indonesian porridge made with glutinous rice flour balls and sweet coconut milk. In this article, we will guide you through the simple steps on how to make this traditional dessert. Let’s get started!

What is Bubur Candil?

Bubur candil is a traditional Indonesian dessert that consists of small glutinous rice flour balls served in sweet coconut milk. These soft, chewy balls are often called “candil” or “ondel-ondel” and are made by mixing rice flour with water to form a dough. The dough is then rolled into small balls and boiled until they float to the surface. The balls are then soaked in sweet coconut milk and served warm.

The History of Bubur Candil

Bubur candil is believed to have originated in Java, Indonesia, and has been a popular dessert for generations. The dessert is often served during special occasions such as weddings and religious festivals. Its popularity has spread throughout Indonesia and is now enjoyed all over the country.

The Ingredients

To make bubur candil, you will need the following ingredients:

Ingredients	Quantity
Glutinous rice flour	1 cup
Water	1/2 cup
Palm sugar	1/2 cup
Coconut milk	2 cups
Pandanus leaf (optional)	1 leaf

The Steps

Follow these simple steps on how to make bubur candil:

Step 1: Make the Dough

In a mixing bowl, combine the glutinous rice flour with water. Mix well until it forms a dough. The dough should be firm and not too sticky. If the dough is too dry, add more water. If it is too sticky, add more flour.

Tip:

You can add food coloring to the dough to give it a fun and colorful look.

Step 2: Roll the Dough

Take a small piece of dough and roll it into a small ball. Repeat the process until all the dough is used. The size of the balls should be around the size of a marble.

Step 3: Boil the Balls

Bring a pot of water to boil. Add the rice flour balls to the boiling water and cook until they float to the surface. This should take around 5 minutes. Once the balls float, remove them from the water using a slotted spoon and set aside.

Step 4: Make the Coconut Milk Sauce

In a separate pot, heat the coconut milk over medium heat. Add the palm sugar and pandanus leaf (if using) and stir until the sugar is dissolved. Let the mixture simmer for 5 minutes.

FAQ

What is Glutinous Rice Flour?

Glutinous rice flour is a type of flour made from glutinous rice. It has a sticky texture when cooked and is commonly used in Asian desserts.

What is Palm Sugar?

Palm sugar is a sweetener made from the sap of palm trees. It is commonly used in Southeast Asian desserts and has a caramel-like flavor.

What is Pandanus Leaf?

Pandanus leaf is a tropical plant that is commonly used in Southeast Asian cooking. The leaves have a sweet, floral fragrance and are often used to flavor desserts and rice dishes.

Step 5: Serve

To serve, divide the rice flour balls into individual bowls and pour the coconut milk sauce over them. Enjoy while warm!

Tips and Variations

Here are some tips and variations on how to make bubur candil:

Tip 1: Add Toppings

You can add toppings to your bubur candil to give it more texture and flavor. Some popular toppings include crushed peanuts, sliced jackfruit, and sesame seeds.

Tip 2: Use Different Flavors

You can add different flavors to your rice flour balls by adding pandanus extract, vanilla extract, or even matcha powder.

Variation: Bubur Ketan Hitam

Bubur Ketan Hitam is a variation of bubur candil that uses black glutinous rice instead of rice flour balls. The rice is cooked with coconut milk and palm sugar until it becomes a thick, porridge-like consistency. It is often served with coconut cream and mango slices.

Conclusion

Bubur candil is a delicious and easy-to-make dessert that is perfect for any occasion. With just a few simple ingredients and steps, you can create this traditional Indonesian sweet porridge in your own kitchen. We hope you enjoyed this article and happy cooking!

Cara Bikin Bubur Candil