In Indonesia, this porridge is called Bubur Salak or Bubur Candil.
It can be served warm or chilled.
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Step 1: Method
200 g glutinous rice flour (available online, Asian stores, or health food stores)
50 g rice flour
2-3 tbsp flour
a dash of salt
200 ml lukewarm (or as needed, can be less, can be more)
400 ml water
4 cubes of Javanese palm sugar (Indonesian brown palm sugar is much stronger than the Thai brand, available at Asian stores or online)
2 Pandan leaves (screwpine leaves, available at Asian stores)
Coconut Sauce (bring to boil in a separate pot):
125 ml coconut milk
a pinch of salt
1 Pandan leaf
Mix both flours in a bowl, stir to combine well, then take out 200 grams from the bowl and place it in a different bowl
Mix the 200 g flour with salt then pour in lukewarm water a little at a time, stirring the mixture well until thicken and shape-able. If needed, when the mixture is too water and runny, stir in 2-3 tbsp flour
Shape into balls
Bring to boil 400 ml water then add in salt, palm sugar, and screwpine leaves tied in knot. Cook until sugar dissolved.
Drop balls into the pot, once floating, they are cooked. Turn down the heat
Add a little water into the 50 g flour, stir well then pour mixture into the pot, and cook for another 3-5 mins
Serve porridge as is or with the coconut sauce
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