Bubur Candil (Sweet Glutinous Rice Balls in Coconut Sauce)
Bubur candil is an Indonesian dessert of chewy glutinous rice balls simmered in sweet coconut sauce. The dough mixes glutinous rice flour with tapioca flour, which gives the little balls their springy bite. Gula jawa, the dark palm sugar, adds a deep caramel note, and a pandan leaf perfumes the pot. A final pour of boiled coconut milk gives each bowl a rich, creamy top layer.
Instructions
Stir the glutinous rice flour and tapioca flour together until evenly mixed. Make a well in the center and gradually work in the first measure of water and the salt.
Knead by hand until the mixture forms a soft dough. If it feels stiff, add a little more water until it is pliable.
Pinch off bits of dough and roll them into small balls about 1 cm across.
Bring a large pot of water to a boil. Drop the balls in one at a time and cook for about 5 minutes, until they float to the surface. Lift them out and drain.
For the sauce, put the second measure of water, the 250 ml of coconut milk, the palm sugar, pandan and the second pinch of salt in a saucepan. Heat until the sauce is bubbling.
Add the drained rice balls to the sauce and simmer for another 20 minutes, then take the pan off the heat.
Spoon the dessert into bowls and pour the boiled coconut milk over the top. Serve hot.
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