Bubur Madura

30 Days of Indonesia #28 – Bubur Madura

Hi friends,

Thanks to the lovely weather we have for the past 2 weeks, yes I am thankful for the greens and no bushfires, but I am sick now ? Cold misserable days we are having, so I started sneezing continuously yesterday, and successfully passed out with Nyquil last night. Now I have sore throat, sore neck, sore whatever. Wowzer! ????

I planned to catch up for my 30 Days of Indonesia series, but I don’t think I can. I have to prepare for Eid celebration instead, which means cookies baking, menu planning, etc. Not to mention my husband is flying out to Nashville in a few days ☹

But anyways, our long weekends were pretty good despite the weather! I will be sharing some pics later.

For now I have a dessert that is known as Bubur Madura. My Mama calls it as bubur Meduro instead Madura.

I made the following back in 2012 actually, for my baby’s birthday, but since 30 days of Indonesia must go on, am including this one for the project!

This “porridge” dessert consists of various goodies and different people who prepare this dessert, would have different goodies in them.

Here is how I made mine ?

Jenang Grendul – glutinous balls in syrup

• 200 g glutinous rice flour
• 155 ml water
• 100 g coconut palm sugar
• 2 tbsp sugar
• 1 L water
• a pinch of salt
• 20 g rice flour/tapioka flour/cornstarch, dissolved in a little water

how to

• bring 1 L water to boil along with coconut palm sugar, sugar, and salt
• mix glutinous flour with water until pliable, shape into balls. If needed, add a little more water.
• drop balls in boiling syrup and cook until floating
• stir tapioka flour water and cook til thickened

Mutiara – sago pearls and sago sticks

• 1 bag sago pearls
• 1 bag sago sticks
• @100 g sugar for each bag
• generous pinches of salt
• water for boiling

how to

• bring enough water to fully boil, drop in sago pearls, do not stir. Cook until thicken, then you can start stirring slowly.
• add in 100 g sugar and a generius pinch of salt and continue cooking until pearls are see through
• turn off stove, cover with lid, let cool completely
• do the same steps as sago sticks

Bubur Sumsum – mung bean flour pudding, pink and chocolate

This is a cheater recipe, quick and simple, because when there is the easier way, why the hassle, right? ?

In Indonesia we have this prepackaged mung bean flour called Hunkwee, I used the chocolate and the red.

You can sometime find Hunkwee at Asian stores or online.

Follow the instruction on the packaging.

Santan – coconut milk

• 2 cans of thick coconut milk
• 2 screwpine leaf (Pandan), knotted
• generous pinches of salt

how to

• bring to boil and set aside to cool

Mix a little bit of everything in a bowl and serve. Yummo ????

Karena yang punya dapur gi kena batuk pilek setelah pulang liburan, jadinya susah mau mengisi hari2 yang “hilang” untuk melengkapi #promo-indonesia melalui jajan pasar yang rencana awalnya adalah 29/30 resep, hingga Lebaran tiba ????

Malah belum siap2 menu untuk Lebaran, belum bikin kue kering, dan bahkan mau ditinggal suami kerja ke lapangan selama seminggu ?

Gimana nih Lebaran dah diambang pintu malah teler ? Nasib ?

Disini dah 2 mingguan euy, hujaaaaaan mulu. Bersukur sih semuanya hijau dan ga ada kebakaran hutan, tapi yah gini deh, sakit jadinya

Kemarin main2 ke luar kota, berharap disana tak hujan, yaaah sami mawon ternyata ? Hujan angin bahkan.

Ya udah deh, untuk sekarang mari kita nikmati saja bubur berikut ini.

Resep dan foto lama sih, kuambil dari blog-ku sendiri, biar setidaknya masih bisa #promo-indonesia, meski mendaur ulang ?

Tau Bubur Madura kan? Isinya bisa beragam. Kalau punyaku dibawah ini ada jenang grandulnya, bubut sumsum ala hunkwee, pacar cina dan mutiara, serta santan.

jenang grendul

200 g tepung ketan
155 ml air, kalau butu lebih, tambahkan
100 g gula palem
2 sdm gula pasir
1 liter air
sejumput garam
20 g tepung beras/tapioka/maizena, larutkan denga sedikit air

cara membuat
didihkan air, gula palem, gula pasir, garam
campurkan tepung ketan dan air hingga bisa dipulung, bulatkan dan cemplungkan ke sirup yang mendidih
masak hingga mengapung
tuang larutan tepung tapioka, masak hingga mengental

sumsum Hunkwee

1 bungkus warna merah
1 bungkus rasa coklat

cara membuat
masak sesuai resep di bungkus

bubur mutiara/pacar cina

masing2 100 g mutiara dan pacar cina
masing2 100 g gula pasir
garam secukupnya
air secukupnya

cara membuat
masak secara terpisah yah. Rebus air secukupnya hingga mendidih, masukkan sagu mutiara, masak hingga mengental, jaga diaduk. Ketika sudah mengental baru diaduk dan masukkan gula pasir serta garam. Masak hingga kelihatan bening.

santan

2 kaleng santan siap pakai
garam secukupnya
2 helai pandan, ikat

cara membuat
rebus dan sisihkan hingga dingin suhu ruangan

Cara menyajikannya, tinggal dicampur-campur. Enaaaak deh ?