Indonesia / Soup
Bubur Candil (Sweet Glutinous Rice Balls in Coconut Sauce)
Bubur candil are traditional Indonesian glutinous rice balls in a sweet coconut sauce.
Ingredients
- glutinous rice flour225 g
- tapioca flour120 g
- water175 ml
- salt1/4 tsp
- water750 ml
- coconut milk250 ml
- gula jawa (palm sugar), diluted125 ml
- pandan leaf, or some pandan paste1 piece
- salt1/4 tsp
- coconut milk, boiled for few minutes300 ml
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
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.
