Sweet farine de riz Porridge - moelle Porridge
Various types of flour made from sago, tapioca, rice and small, round green mung beans are widely used for making simple desserts and cakes. Bubur Sumsum is the Indonesian equivalent of a Jewish mother’s Chicken Soup – if you have a problem, eat a bowl of Bubur Sumsum and all will be well.
1 ½ cups (180 g) rice flour
6 tasses (1 ½ litre) l'eau
½ tasse (50 g) freshly grated coconut or ½ cup (40 g) légèrement humidifié non sucré flocons de noix de coco
½ c. à thé de sel
1 portion Palm Sugar Syrup (see our Sweet Sago Rolls with Palm Sugar Syrup)
Itinéraire de cuisson:
- Make the Palm Sugar Syrup by following the above recipe
- Combine the flour and water in a mixing bowl and mix well. Strain the mixture through a fine sieve to remove any lumps. Place in a non-stick saucepan and bring the mixture to a boil over high heat, then reduce the heat and simmer uncovered for about 30 minutes, stirring from time to time until it thickens. Retirer du feu et laisser refroidir.
- Mélanger la noix de coco râpée et du sel, et bien mélanger
- Pour servir, spoon the rice flour porridge into individual serving bowls and top with a little grated coconut (mixed with the salt), followed by a drizzling of Palm Sugar Syrup over it.
source: Recettes authentiques de l'indonésien, Heinz von Holzen et Arsana Lother