Jenang Sumsum recipe

Different types of tapioca flour, tapioca, rice and small, round, green mung beans are commonly used to make simple desserts and pastries. Bubur Sumsum is equivalent to an Indonesian chicken soup Jewish Mother - if you have a problem, eat a bowl of bubur Sumsum and everything will be fine.


1 ½ cups (180 g) rice flour
6 cups (1 ½ liters) of water
½ cup (50 g) shredded coconut or ½ cup (40 g) moistened with unsweetened dried coconut flakes
½ c. teaspoon salt
1 portion Palm Sugar Syrup (see Rolls with Sweet Sago palm sugar)

Cooking Instructions:

Make a syrup of palm sugar, following the recipe above

Mix flour and water in a bowl and mix well. Strain mixture through a fine sieve to remove lumps. Place in a pan-stick, heat the mixture to a boil over high heat, then reduce heat and simmer uncovered for about 30 minutes, stirring occasionally, until thickened. Remove from heat and let cool.

Combine the grated coconut and salt and mix well

To serve, place rice flour porridge into individual bowls and garnish with grated coconut (mixed with salt), followed by a dash of palm sugar syrup over it.