It has to be served chills. Therefore you can see it as a dessert or during hi-tea at a fine dining restaurant in Malaysia. Bubur Som Som also can be prepared using different colors. You may make the bubur using the original color of the flour which is white. Or you may add up food coloring to the flour either using, green, pink or yellow.
This recipe required minimal ingredients however great patience to make it as you continuously need to stir for 30 to 40 minutes.
Ingredients:
For Bubur:
=> 2 cups of rice flour
=> 200 ml of coconut milk
=> 1 tsp of salts
=> three drops of green food coloring
=> 140 ml of water
For Syrup (original verion)
=> 2 pandan leaves
=> 300 ml of water
=> 7 tbsp of white sugar
For Palm Sugar Syrup (alternative)
=> 2 pandan leaves
=> 200 ml of water
=> 105 g of palm sugar
Preparation:
=> In a large pot, add rice flour, coconut milk, salt and 400 ml of water.
=> Stirred until it mixed evenly.
=> Then add in green food coloring and stir it using a spatula.
=> Using low heat cooked the mixture.
=> When you see bubbles coming up, add extra 200 ml of water to the mixture.
=> Stirred it continuously for 30 minutes.
=> Do not forget to add water until you use the recommended water quantity.
=> After 30 minutes. Turn off the heat and pour the bubur into a mould.
=> Wait for it to cool and keep it refrigerated for four to five hours.
=> You may cut it in a rectangular shape.
Instructions for syrup
=> Add sugar, pandan leaves and water. Boil it.
=> Let it cool and serve with the syrup.
How to serve?
=> Put the cool solid bubur in a small bowl and pour in the syrup.
=> It is best to eat as a dessert after lunch or during high tea. It can either eat when it chills or at room temperature.
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