Bubur Candil (Sweet Glutinous Rice Balls in Coconut Sauce)

• 225 g glutinous rice flour
• 120 g tapioca flour
• 175 ml water
• ¼ tsp salt
• 750 ml water
• 250 ml coconut milk
• 125 ml diluted gula jawa (palm sugar)
• 1 piece pandan leaf (or some pandan paste)
• ¼ tsp salt

Ingredients for 14 servings (1.7 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Combine rice flour and tapioca flour until well-mixed. Make a well in the middle, then gradually mix in water and salt. Mix well by hand until it forms a soft dough. Make sure that the dough is not to hard; if necessary add a bit more of water.

2. 2

   Shape the dough into little balls about 1 cm in diameter.

3. 3

   Boil a lot of water in a big stock pot. Put the little balls one-by-one in the boiling water. Cook for about 5 minutes until they float to the surface of the boiling water. Take them out and drain.

4. 4

   For the sauce, mix all the sauce ingredients in a saucepan, and heat until bubbly.

   Stovetop
5. 5

   Place the rice balls in the sauce. Cook for further 20 minutes and set aside.

6. 6

   To serve, pour the coconut milk on top. Serve hot.