Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/2 cup sweet potato, mashed
- 1/4 cup water
- 1/4 cup brown sugar
- 1/4 cup coconut milk
- 1/4 tsp salt
- 1/2 cup grated coconut, toasted
Special equipment needed:
- Steamer
- Mixing bowl
- Wooden spoon
- Small pot
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour, mashed sweet potato, and water. Mix well until it forms a dough-like consistency.
2. Divide the dough into small balls, about 1 inch in diameter.
3. In a small pot, bring water to a boil. Add the sweet potato balls and cook until they float to the surface, about 3-5 minutes.
4. Remove the sweet potato balls from the pot and set aside.
5. In another pot, combine brown sugar, coconut milk, and salt. Cook over medium heat until the sugar has dissolved and the mixture thickens.
6. Add the sweet potato balls to the pot and cook for another 2-3 minutes, stirring gently.
7. Serve the sweet potato bubur candil in bowls, topped with toasted grated coconut.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 5g
- Carbohydrates: 38g
- Protein: 2g
- Fiber: 2g
Substitutions for ingredients:
- Brown sugar can be substituted with palm sugar or honey.
- Coconut milk can be substituted with almond milk or soy milk.
- Grated coconut can be substituted with chopped nuts or sesame seeds.
Variations:
- Add pandan leaves or vanilla extract for additional flavor.
- Use purple sweet potato for a different color and taste.
- Add sliced banana or jackfruit for a fruity twist.
Tips and tricks:
- Make sure the sweet potato balls are cooked through before adding them to the pot with the brown sugar mixture.
- Toast the grated coconut in a dry pan over medium heat until golden brown.
- Use a wooden spoon to gently stir the sweet potato balls to prevent them from breaking apart.
Storage instructions:
- Store any leftover sweet potato bubur candil in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the sweet potato bubur candil in the microwave or on the stove over low heat until warm.
Presentation ideas:
- Serve the sweet potato bubur candil in small bowls or cups.
- Garnish with additional toasted grated coconut or chopped nuts.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- None
Troubleshooting advice:
- If the sweet potato balls are too sticky, add more glutinous rice flour to the dough.
- If the brown sugar mixture is too thick, add more coconut milk or water to thin it out.
Food safety advice:
- Make sure the sweet potato balls are fully cooked before consuming.
Food history:
- Bubur candil is a traditional Indonesian dessert made from glutinous rice flour and sweet potato.
Flavor profiles:
- Sweet, nutty, and slightly chewy.
Serving suggestions:
- Serve as a dessert or snack.
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Region: Indonesian