Bubur Sum Sum

Bubur Sum Sum Recipe

(A) INGREDIENTS:

• 500 ml water
• 100g rice flour
• 200 ml coconut milk (I used 1 box of Kara brand coconut milk)
• 1 pandan leaf, knotted
• 1/2 tsp salt
• 1/2 tsp pandan paste (optional)

(B) SUGAR SYRUP:

• 300 ml water
• 150g gula melaka/palm suagr
• 3 tbsp sugar
• 1 pandan leaf, knotted
• cornstarch slurry: 1 tsp + 2 tsp water

DIRECTIONS:

1. Add all the ingredients (A) in a pot and whisk until the mixture has no flour lumps.

2. Turn on the heat and cook the mixture for 30 minutes on a very low fire/heat, stirring frequently to prevent lumps.

3. Remove from heat once the mixture is thick and heavy. Set aside. Mixture will harden slightly when it is cooled.

4. Sugar Syrup (B): Add all ingredients except cornstarch slurry into a clean pot. 

5. Bring to a boil, stir occasionally until sugar dissolves.

 
6. Add cornstarch slurry and continue cooking until syrup thickens.

7. Serve warm or chilled.

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#fivefootfivesg #Ramadhan2021 #30days30recipes #iftarideas 

Ramadan 2020: Sweet Corn Pudding

Sweet Corn Pudding Recipe

INGREDIENTS:

• 1 can evaporated milk
• 1 can sweet corn
• 3 cups water
• 1.5 cup custard powder
• 1 cup sugar

DIRECTIONS:

1. Add all ingredients in a cooking pot. Cook on low to medium heat. 

2. Stir frequently until mixture thickens and has a glossy sheen. Off heat.

3. Transfer mixture into a pudding mould and cover surface with a plastic wrap. This is to prevent a film from forming on top of the pudding.

4. Let pudding cool to room temperature before refrigerating.

5. Sweet corn pudding is best served cold.

#fivefootfivesg #stayhomewithme #ramadan2020 #iftar2020

Agar Agar Gudil | Palm Sugar Agar Agar

Agar Agar Gudil Recipe

INGREDIENTS:

• 1000 ml water
• 200 gm palm sugar/gula Melaka
• 200 ml coconut milk, undiluted
• 2 blades pandan leaves (screwpine leaves), knotted
• 1 large egg (A grade) 
• 12 gm clear agar agar powder 
• 1/3 tsp salt

DIRECTIONS:

1. Whisk egg and coconut milk together in a small bowl. Set aside for later use.

2. Add water, sugar, pandan leaves and agar powder in a pot. Cook on medium heat until sugar dissolves.

3. Remove the pandan leaves.

4. Let the mixture comes to a soft boil. 

5. Add salt and the coconut milk and egg mixture. Stir gently. Doing so will produce a nice "scramble". Stir constantly until it comes to a full boil.

6. You can stop stirring once the mixture comes to a full boil. Let the mixture continue boiling until it comes to a rapid boil. Off heat immediately.

7. Pour the mixture into a mould or any heatproof containers of choice.

8. Let the mixture cool completely before placing it in the refrigerator to chill.

9. Chill until required. Agar Agar Gudil is best eaten cold.

#fivefootfivesg #agaragar #palmsugaragaragar

No Fail Steamed Rice Cake

A no-fail recipe for a spongy, sweet and soft Asian steamed rice cake.

Steamed Rice Cake Recipe

YIELD: about 25 rice cakes

INGREDIENTS:

• 250 ml of water
• 100 gm cooked rice
• 100 gm sugar
• 100 gm rice flour
• 100 gm wheat / all-purpose flour
• 1.5 tsp (6 gm) instant yeast 
• food colourings
• 1 tbsp cooking oil

DIRECTIONS:

1. Add all the ingredients above, except oil and food colourings, into a blender. Blend until a smooth batter is formed.

2. [Optional] Divide batter into 3 portions.

3. Add 1/3 tsp of food colourings of choice into each portion. Mix well.

4. Cover with a lid and let the batter rest for at least 2 hours. 

5. Prepare steamer with sufficient water. Bring water to a boil.

6. While waiting for the water to boil, grease cake moulds with oil. 

7. Stir the batter well before pouring it into the cake moulds. Fill up until 3/4 of the mould.

8. Place on the steamer. Cover and steam on medium heat for about 15 to 20 minutes or until a toothpick comes out clean.

#fivefootfivesg #asianricecakes #steamedricecake

Bubur Pulut Hitam | Black Glutinous Rice Porridge

This Bubur Pulut Hitam is a quick and fuss-free recipe you can conjure up to fix that impromptu craving for a nice, hot dessert. Though I highly recommend pre-soaking the glutinous rice first, I promise you that this recipe will still satisfy those sweet cravings.

Bubur Pulut Hitam Recipe

(Bee Koh Moy)

Yield: 4 servings

INGREDIENTS:

• 150 gm black glutinous rice 
• 750 ml water
• 100 gm sugar or gula melaka (coconut palm sugar)
• 2 pandan leaves knotted (screwpine leaf)
• 100 gm coconut milk + 375 ml water to make thin coconut milk mixture
• 100 gm coconut milk + 125 ml water to make thick coconut milk mixture
• salt
• 1 tbsp corn flour + water to make corn starch slurry

DIRECTIONS:

1. Wash black glutinous rice thoroughly and strain.

2. Add glutinous rice and water in a pot and boil it on medium low heat for 40-60 minutes or until rice becomes soft and chewy. Cover the pot with its lid and stir the rice periodically.

3. Once the rice has cooked and water reduced, add in thin coconut milk mixture, sugar, pandan leaves and 1/2 tsp of salt. Bring to a soft simmer.

4. Add corn starch slurry and stir until the porridge is thickened. Off heat.

5. Add thick coconut milk mixture and 1/2 tsp of salt into a saucepan. Stir and bring to a gentle simmer. Off heat.

6. Scoop a serving of the cooked glutinous rice into a bowl and pour some of the thick coconut milk over it.

7. Serve while still hot.

#fivefootfivesg #sweetporridge #asiandessert

Bubur Cha Cha | Bo Bo Cha Cha

Bubur Cha Cha is a creamy local dessert that is made up of sweet potatoes, yam, colourful tapioca jelly cubes and pearled sago cooked in sweet, aromatic coconut milk.

Bubur Cha Cha Recipe

(Sweet Potato and Yam in Sweet Coconut Milk)

This dessert can be served hot or cold.

INGREDIENTS:

• 400 gm sweet potatoes peeled and cubed 
• 400 gm yam (taro) peeled and cubed
• 80 gm sago pearls
• 800 ml water
• 150 gm sugar
• 400 ml coconut milk 
• 3 pandan leaves (screwpine leaf)
• 1/2 tsp salt
• water (to boil sago pearls)

(A) TAPIOCA JELLY CUBES:

• 100 gram tapioca flour
• 75 ml hot water
• green colouring
• red colouring
• water (to boil jelly cubes)

DIRECTIONS:

1. Prepare steamer and steam sweet potatoes and yam for 15 minutes or until tender. Then, remove from steamer and set aside for later use.

2. (A) TAPIOCA JELLY CUBES: Add tapioca flour to a mixing bowl. Gradually add hot water into the flour. Use a wooden spoon or a fork to combine the mixture. When the mixture is cool enough to touch, use fingers to knead until a smooth dough is formed. (Note: Do not add any more water. Keep kneading, the flour will come together. Sprinkle some tapioca flour if the dough gets sticky.)

3. Then, divide the dough into two equal portions. Add a few drops of green and red food colourings to the respective dough. Knead until colour is well-combined. Roll out each dough into a long thin log and cut it into small cubes. Dust the cubes with tapioca flour to avoid them from sticking to one another.

4. Bring water to a boil in a small pot. Carefully drop cubed doughs into the boiling water and let cook until they float. Remove and place jelly in a bowl of cold/iced water to prevent clumping. Set aside.

5. In a clean pot, boil sago pearls with enough water until they turned translucent. Strain and submerged cooked sago in cold/iced water. Set aside.

6. BUBUR CHA CHA: Add 800 ml water, sugar and pandan leaves into a pot. Bring mixture to a boil and until sugar is dissolved.

7. Add coconut milk and salt. Stir and bring mixture to a gentle simmer.

8. Lastly, add tapioca jellies, pearled sago, sweet potatoes and yam into the pot. Continue simmering, stirring in between, for another 10 minutes.

9. Off heat. Serve Bubur Cha Cha (Bo Bo Cha Cha) hot/cold.

#fivefootfivesg #asiandessert