~653 cal · 5g protein · 69g carbs · 43g fat (estimated, per serving)
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White coconut porridge with dark palm syrup
🇮🇩 Yogyakarta (Java)
Bubur sumsum is a silky Indonesian breakfast and snack, a delicate porridge of rice flour cooked with coconut milk and a hint of pandan until smooth as custard, then flooded with kinca — a dark, aromatic palm-sugar syrup. Soft, sweet, and soothing, it is sold from morning market stalls across Java.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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3/4 cup rice flour
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3 cups coconut milk
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1 pandan leaf
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a pinch a pinch of salt
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3/4 cup palm sugar (for the syrup)
Instructions
1
Whisk the rice flour into the coconut milk with the pandan and salt.
2
Cook gently, stirring constantly, until thick, smooth, and custard-like.
3
Melt the palm sugar with a little water into a dark syrup and strain.
4
Spoon the porridge into bowls.
5
Pour over the palm syrup and serve warm or cool.
Yogyakarta tradition.
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🌏 While it simmers — know your destination
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Yogyakarta (Java). Java’s royal city, where fried rice is a midnight ritual.
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Indonesia. Seventeen thousand islands, each with its own sambal.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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