Bubur Candil (Sweet Glutinous Rice Balls in Coconut Sauce)
Bubur candil are traditional Indonesian glutinous rice balls in a sweet coconut sauce.
225 g glutinous rice flour
120 g tapioca flour
175 ml water
¼ tsp salt
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
300 ml coconut milk, boiled for few minutes
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.
5 minutes
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.
20 minutes
To serve, pour the coconut milk on top. Serve hot.