Difference between revisions of "Bubur Candil"
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| − | + | | [[Cuisine of Indonesia|Cuisine of Indonesia]] | |
'''Bubur Candil''' are traditional Indonesian glutinous rice balls in a sweet soup | '''Bubur Candil''' are traditional Indonesian glutinous rice balls in a sweet soup | ||
==Ingredients== | ==Ingredients== | ||
| − | *225 gram [[ | + | *225 gram [[Rice Flour|glutinous rice flour]] |
| − | *120 gram [[ | + | *120 gram [[Tapioca Starch|tapioca flour]] |
| − | *175 ml [[ | + | *175 ml [[water|water]] |
| − | *¼ tsp [[ | + | *¼ tsp [[salt|salt]] |
===Sauce=== | ===Sauce=== | ||
| − | *750 ml [[ | + | *750 ml [[water|water]] |
| − | *250 ml [[ | + | *250 ml [[Coconut Milk|coconut milk]] |
| − | *125 ml diluted [[ | + | *125 ml diluted [[Gula Jawa|gula jawa]] (palm sugar) |
| − | *1 piece pandan leaves (or optionally, some [[ | + | *1 piece pandan leaves (or optionally, some [[Pandan Essence|pandan paste]]) |
| − | *¼ tsp [[ | + | *¼ tsp [[salt|salt]] |
===Condiments=== | ===Condiments=== | ||
| − | *300 ml [[ | + | *300 ml [[Coconut Milk|coconut milk]], boiled for few minutes |
==Procedure== | ==Procedure== | ||
| Line 26: | Line 26: | ||
''To serve, pour the coconut milk on top of Bubur Candil. Best to serve while it's hot and this dish is great in Winter''. | ''To serve, pour the coconut milk on top of Bubur Candil. Best to serve while it's hot and this dish is great in Winter''. | ||
| − | [[Category:Rice | + | [[Category:Rice Recipes|{{PAGENAME}}]] |
| − | [[Category:Coconut | + | [[Category:Coconut Recipes|{{PAGENAME}}]] |
| − | [[Category:Soup | + | [[Category:Soup Recipes|{{PAGENAME}}]] |
| − | [[Category:Indonesian | + | [[Category:Indonesian cuisine]] |
| − | [[Category:Vegetarian | + | |
| + | [[Category:Vegetarian Recipes|{{PAGENAME}}]] | ||
Latest revision as of 14:32, 10 May 2012
| Cuisine of Indonesia
Bubur Candil are traditional Indonesian glutinous rice balls in a sweet soup
Contents
Ingredients
- 225 gram glutinous rice flour
- 120 gram tapioca flour
- 175 ml water
- ¼ tsp salt
Sauce
- 750 ml water
- 250 ml coconut milk
- 125 ml diluted gula jawa (palm sugar)
- 1 piece pandan leaves (or optionally, some pandan paste)
- ¼ tsp salt
Condiments
- 300 ml coconut milk, boiled for few minutes
Procedure
- Mix Glutinous Rice Flour and Tapioca Flour until well mixed. Make a well in the middle, pour in water and salt little by little. Mix well with hand until it formed a soft dough, so you can make a little balls shape with 1 cm diameter. Make sure that the dough is not to hard, if necessary add a bit more of water.
- 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 emerge on the surface of the boiling water. Take them out and drain.
- For the sauce, mix all the sauce ingredients and boil 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 of Bubur Candil. Best to serve while it's hot and this dish is great in Winter.
