Ingredients with Measurements:
- 1 cup mung beans, soaked overnight
- 1 cup glutinous rice flour
- 1/4 cup tapioca starch
- 1/2 cup water
- 1/2 cup coconut milk
- 1/2 cup palm sugar, grated
- 1/4 tsp salt
- 2 pandan leaves, tied into a knot
- 4 cups water
Special equipment needed:
- Steamer
- Mixing bowl
- Saucepan
- Wooden spoon
- Strainer
Step-by-step instructions:
1. Drain the soaked mung beans and place them in a steamer. Steam for 15-20 minutes or until the beans are soft.
2. In a mixing bowl, combine the glutinous rice flour, tapioca starch, and water. Mix until a smooth dough forms.
3. Divide the dough into small balls and flatten them into discs.
4. Take a small amount of the steamed mung beans and wrap them with the flattened dough. Repeat until all the dough and mung beans are used up.
5. In a saucepan, combine the coconut milk, palm sugar, salt, pandan leaves, and water. Bring to a boil and stir until the sugar dissolves.
6. Add the wrapped mung beans to the boiling coconut milk mixture and cook for 10-15 minutes or until the dough is cooked through.
7. Remove the pandan leaves and strain the bubur candil to remove any lumps.
8. Serve hot or cold.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Boiling temperature
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 8g
Carbohydrates: 55g
Protein: 5g
Fiber: 3g
Sugar: 25g
Substitutions for ingredients:
- Tapioca starch can be substituted with cornstarch.
- Pandan leaves can be substituted with vanilla extract.
Variations:
- Add sliced bananas or jackfruit to the bubur candil for added flavor.
- Use brown sugar instead of palm sugar for a different taste.
Tips and tricks:
- Make sure to wrap the mung beans tightly with the dough to prevent them from falling apart during cooking.
- If the dough is too sticky, dust your hands with glutinous rice flour before shaping the balls.
- Stir the bubur candil frequently to prevent the dough from sticking to the bottom of the saucepan.
Storage instructions:
Store the bubur candil in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the bubur candil in a saucepan over low heat until heated through.
Presentation ideas:
Serve the bubur candil in small bowls or cups.
Garnishes:
Sprinkle with toasted coconut flakes or sesame seeds.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add more glutinous rice flour.
Food safety advice:
Make sure to soak the mung beans overnight to ensure they are fully cooked.
Food history:
Bubur candil is a traditional Indonesian dessert made with glutinous rice flour and coconut milk.
Flavor profiles:
Sweet, creamy, and slightly nutty.
Serving suggestions:
Serve as a dessert or snack.
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Region: Indonesian