Ingredients with Measurements:
- 1 cup sago pearls
- 4 cups water
- 1 cup coconut milk
- 1/2 cup palm sugar
- 1/4 tsp salt
- Pandan leaves (optional)
- Shredded coconut for garnish
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. Rinse sago pearls in cold water and drain.
2. In a pot, bring 4 cups of water to a boil.
3. Add sago pearls to the boiling water and stir.
4. Cook sago pearls for 10-15 minutes or until they turn translucent.
5. Drain the sago pearls and rinse them in cold water.
6. In a separate pot, heat coconut milk, palm sugar, salt, and pandan leaves (if using) over medium heat.
7. Stir the mixture until the palm sugar dissolves.
8. Add the cooked sago pearls to the pot and stir to combine.
9. Cook the mixture for 5-10 minutes or until it thickens.
10. Remove the pandan leaves.
11. Serve the sago coconut bubur sumsum warm or chilled, garnished with shredded coconut.
- Time:
Preparation time: 5 minutes
- Cooking time: 25-30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 8g
- Carbohydrates: 52g
- Protein: 1g
- Sodium: 160mg
- Sugar: 25g
Substitutions for ingredients:
- White sugar can be used instead of palm sugar.
- Coconut cream can be used instead of coconut milk.
Variations:
- Add diced mango or other fruits for a fruity twist.
- Use different types of sweeteners like honey or agave syrup.
Tips and Tricks:
- Rinse sago pearls in cold water to prevent them from sticking together.
- Stir the sago pearls constantly while cooking to prevent them from sticking to the pot.
- Adjust the sweetness to your liking by adding more or less palm sugar.
Storage Instructions:
- Store leftover sago coconut bubur sumsum in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the sago coconut bubur sumsum in a pot over low heat, stirring occasionally until heated through.
Presentation Ideas:
- Serve the sago coconut bubur sumsum in small bowls or cups.
- Garnish with shredded coconut and a pandan leaf.
Garnishes:
- Shredded coconut
- Pandan leaf
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested Side Dishes:
- None
Troubleshooting Advice:
- If the sago pearls are too hard, cook them for a few more minutes until they turn translucent.
- If the mixture is too thick, add more coconut milk or water.
Food Safety Advice:
- Make sure to rinse the sago pearls thoroughly to remove any dirt or debris.
Food History:
- Bubur sumsum is a traditional Indonesian dessert made from rice flour and coconut milk.
Flavor Profiles:
- Sweet, creamy, and coconutty.
Serving Suggestions:
- Serve as a dessert or snack.
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Region: Indonesian