July 30, 2007

Comfort Food: Bubur Candil




This pudding is similar to Putri Mandi except the dumplings are cooked in the pudding and are no stuffing. The richness of palm sugar and coconut milk gives exotic taste with pandanus leaves add the fragrance in it. My grandmother used to grind her rice so the dumplings tasted as fresh as they should be and also she would grate fresh coconut and then squeeze the milk out. My mother still buys and uses fresh coconut instead of canned ones these days. The sauce tastes nothing else than the heavenly fresh coconut milk. Very natural and very homey.

This pudding is also gluten-free.

Bubur Candil [Plain Sticky Rice Dumplings in Thin Palm Sugar Pudding]

Source: Kue-Kue Indonesia by Yasaboga. PT. Gramedia Pustaka Utama. 2007. Jakarta, Indonesia.

Dumplings:
200g sticky rice flour (glutinuous flour),
1 tsp limestone water (I don't have it),
175cc water

Mix the flour and limestone water, then pour in the water, knead until smooth. Roll into small balls, about 1cm in diameter, set aside. Sprinkle with flour to avoid sticking.

Pudding:
750cc palm sugar (I used brown sugar),
3 pandanus leaves (I used frozen ones),
2 Tbs rice flour mixed with 1 Tbs sticky rice flour and a little bit of water

Coconut Milk Sauce:
250cc coconut cream boiled with ¼ tsp salt (I add 1 pandanus leave)

Put the water, sugar, and pandanus leaves in a saucepan and boil, strain and put back in the saucepan. Boil again. Add in the dumplings until they are all floating. Stir in the rice flours mixture, and continue cooking until the dumplings are cooked and the pudding is thicken. Serve with coconut milk sauce.

In Bahasa Indonesia

Satu lagi nih makanan yang suka saya kangeni. Untungnya saya dikirimi Mbak Esti buku Kue-Kue Indonesia tempo hari, jadi bisa bikin sendiri kalau kangen. Meskipun bahannya tidak bisa didapat sesegar bahan-bahan di pasar-pasar tradisional Indonesia, toh tetap enak juga di lidah, cuma beberapa kali pakai tepung yang baru beli sama tepung yang sudah lama beda sekali rasanya. Pakai tepung yang lama berasa starchy banget. Untungnya pake daun pandan jadi agak tersamar juga. Thanks to Mbak Esti! Saya menghidangkan bubur ini hangat dengan saus hangat juga. Menurut saya lebih enak, apa mungkin karena lagi Musim Dingin ya.

Bubur Candil

Sumber: Kue-Kue Indonesia oleh Yasaboga. PT. Gramedia Pustaka Utama. 2007. Jakarta, Indonesia

200g tepung ketan,
1 sdt air kapur sirih,
175cc air,
750cc air,
200g gula merah,
3lbr daun pandan,
2 sdM tepung beras dan 1 sdM tepung ketan, cairkan dengan sedikit air

Saus:
250cc santan kental direbus dengan ¼ sdt garam

Campur tepung ketan, air kapur sirih, tuangi 175cc air sedikit-sedikit sambil diuleni sehingga bisa dibentuk, buat bulatan-bulatan garis tengah 1cm, sisihkan. Taburi tepung kering sedikit supaya tidak melekat satu dengan yang lain.

Jerangkan 750cc air, gula merah dan daun pandan sampai larut, saring, jerangkan lagi hingga mendidih.

Masukkan bulatan adonan, masak sampai matang dan terapung. Kentalkan dengan tepung yang sudah dicairkan. Aduk sampai seluruhnya matang.

Hidangkan di dalam mangkuk, siram di atasnya dengan santan.



4 comments:

elyani said...

Aduh Arfi rajin banget, jajan pasar adalah makanan kesukaanku. Tapi aku ga sabar kalau suruh bikin yang susah2 kayak begini...hehehe....

Anh said...

Arfi, this is so nice. The Vietnamese has a similar version of this, but with filling. I love it a lot!

Thanks for sharing this Indo version with us! *hug*

Lia said...

kangen jajanan pasar ya mba aku juga abis bikin gemblong kemaren hehehehehhe

Poonam said...

Looks so good!