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Recipe

Bubur Biji Nangka

Bubur Biji Nangka | Viewed 4780 times

Desserts



Besides the assortment of Malay kuih, bubur or sweet porridge is popular with the old and young.

This recipe comes from Apartment, Suria KLCC and Curve, Mutiara Damansara

Ingredients

  • 200g glutinous rice flour
  • water to form dough
  • 1/2 tsp of air kapur
  • green colouring
  • a bowl of thick coconut milk
  • sugar and salt
  • 2-3 pandan leaves
  • a few pieces of nangka, sliced thinly

[Measurement Equivalents]

Method

1. Mix together flour and air kapur to form a dough for the glutinous rice balls. If mixture is too thick, add more water and then a few drops of green colouring.

2. Make small balls. Throw into boiling water. When cooked (the balls will float), transfer the balls into cold water to prevent them from sticking to each other.

3. Simmer coconut milk, sugar and salt on low heat. Stir often to avoid it from curdling.

4. Add pandan leaves and boiled glutinous balls. Let simmer and adjust the sweetness.

5. Now, add the nangka.

Tip:
This dessert is best served hot. You can also add other fruits, depending on your preference. Add brown sugar to this bubur if you prefer a more caramel flavour.

by Anusha K.

22 August 2009

 
Bubur Biji Nangka

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