Cookbook:Bubur Candil (Sweet Glutinous Rice Balls in Coconut Sauce)


 * Cuisine of Indonesia

Bubur candil are traditional Indonesian glutinous rice balls in a sweet coconut sauce.

Dough

 * 225 g glutinous rice flour
 * 120 g 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 leaf (or some pandan paste)
 * ¼ tsp salt

Serving

 * 300 ml coconut milk, boiled for few minutes

Procedure

 * 1) 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.
 * 2) Shape the dough into little balls about 1 cm in diameter.
 * 3) 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.
 * 4) For the sauce, mix all the sauce ingredients in a saucepan, and heat until bubbly.
 * 5) Place the rice balls in the sauce. Cook for further 20 minutes and set aside.
 * 6) To serve, pour the coconut milk on top. Serve hot.