Ingredients with Measurements:
- 1 cup of soybeans
- 1 cup of glutinous rice
- 1 cup of sugar
- 1 pandan leaf
- 4 cups of water
- 1/2 teaspoon of salt
- 1/2 cup of coconut milk
Special equipment needed:
- Blender or food processor
- Pot
Step-by-step instructions:
1. Rinse the soybeans and soak them in water overnight.
2. Drain the soybeans and blend them with 2 cups of water until smooth.
3. Strain the soybean mixture through a cheesecloth or fine mesh strainer to remove any solids.
4. Rinse the glutinous rice and soak it in water for 30 minutes.
5. Drain the rice and add it to a pot with 2 cups of water and a pandan leaf. Cook over medium heat until the rice is soft and the water has been absorbed, stirring occasionally.
6. Add the soybean milk to the pot with the rice and stir well.
7. Add the sugar and salt to the pot and stir until dissolved.
8. Cook the mixture over low heat for 30 minutes, stirring occasionally.
9. Add the coconut milk to the pot and stir well.
10. Cook the mixture for another 10 minutes over low heat, stirring occasionally.
11. Remove the pandan leaf and serve hot.
Time:
Preparation time: 8 hours (including soaking time for soybeans)
Cooking time: 40 minutes
Temperature:
Cook over medium heat until the rice is soft and the water has been absorbed, then over low heat for 30 minutes and another 10 minutes after adding coconut milk.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 8g
Carbohydrates: 66g
Protein: 7g
Fiber: 3g
Substitutions for ingredients:
- Regular rice can be used instead of glutinous rice.
- Brown sugar or palm sugar can be used instead of white sugar.
- If pandan leaf is not available, vanilla extract can be used as a substitute.
Variations:
- Add diced sweet potatoes or taro to the mixture for a heartier dish.
- Top with sliced bananas or jackfruit for added sweetness.
- Use coconut cream instead of coconut milk for a richer flavor.
Tips and tricks:
- Be sure to stir the mixture frequently to prevent it from sticking to the bottom of the pot.
- Adjust the sugar and salt to taste.
- If the mixture is too thick, add more water or coconut milk.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls and garnish with sliced bananas or jackfruit.
Garnishes:
Sliced bananas or jackfruit
Pairings:
This dish is often served as a dessert or snack on its own.
Suggested side dishes:
None
Troubleshooting advice:
- If the mixture is too thick, add more water or coconut milk.
- If the mixture is too thin, cook it for a longer period of time to reduce the liquid.
Food safety advice:
Be sure to cook the soybean mixture thoroughly to prevent any potential foodborne illnesses.
Food history:
Bubur Kacang Kedelai is a traditional Indonesian dish that is often served as a dessert or snack.
Flavor profiles:
Sweet, creamy, and nutty.
Serving suggestions:
Serve hot as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian