Javanese Red and White Rice Pudding

Javanese Red and White Rice Pudding
 
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Ingredients

Ingredients
Method
 
  • 100 gr rice
  • 50 gr sticky rice (can be substitute with glutinous rice flour)
  • 1 pandan leaf
  • 1 tsp salt (or to taste)
  • 500 ml water
  • 400 ml light coconut milk
  • 100 gr palm sugar (you can use brown sugar, but I think palm sugar taste better)
  • 1½ tablespoon sugar
1. Soak rice and sticky rice (if using) in water for 15 minutes, then coarse-ground it with food processor or blender. Boil with pandan, salt and water into purée. If you're using flour, it is better to mix with water first before pour it in to pan to avoid lumps. Stir constantly.
2. Add coconut milk and continue to cook in simmer—it is important in order to keep the texture. Continue stirring, and turn off the heat prior to your desired consistency. Divided into two.
3. Refine palm sugar and sugar, into a half rice pudding and stir well in simmer. Arrange it in a plate or bowl to your taste, serve while still hot.

Javanese Red and White Rice Pudding

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This recipe was uploaded by GrowinKitchen

 
 


In every feast of traditional Javanese serves a two-colored sweet and salty rice pudding. We called it 'bubur merah putih' (red and white rice pudding) in Indonesian—even though it is not actually red, but more of a brownish. The two colors, red and white, represent the celebration of life in eastern culture. Not only in Java land, this dessert can be found in several region of Indonesia. And, in Malaysian cuisine too. Regarding we are from the same tribe, the malay.

Method


1. Soak rice and sticky rice (if using) in water for 15 minutes, then coarse-ground it with food processor or blender. Boil with pandan, salt and water into purée. If you're using flour, it is better to mix with water first before pour it in to pan to avoid lumps. Stir constantly.
2. Add coconut milk and continue to cook in simmer—it is important in order to keep the texture. Continue stirring, and turn off the heat prior to your desired consistency. Divided into two.
3. Refine palm sugar and sugar, into a half rice pudding and stir well in simmer. Arrange it in a plate or bowl to your taste, serve while still hot.
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