Resep Bubur Candil Tepung Ketan Super Lembut dan Enak | Jajanan Tradisional Jenang Grendul

Summary

In this video, Naufal shares a step-by-step guide to making Bubur Candil, a traditional Indonesian dessert. The recipe includes preparing glutinous rice dough balls, cooking them in a sweet palm sugar syrup, and thickening the mixture with rice flour. The dish is then served with a creamy coconut milk topping, perfect for any occasion. Naufal also offers tips on adjusting the size of the dough balls and how to enjoy the dish both warm or cold. This sweet, comforting dessert is ideal for breaking fast or enjoying as a treat at home.

Takeaways

• 😀 The video introduces a recipe for making 'Bubur Candil' (a sweet rice flour dessert).
• 😀 The first step is to prepare the dough by mixing 250 grams of sticky rice flour with half a teaspoon of salt and warm water (about 150-200 ml).
• 😀 Gradually add water and mix until the dough becomes smooth and easy to form into small balls.
• 😀 Shape the dough into small round balls, similar to marbles, and set them aside.
• 😀 For the syrup, simmer 200 grams of palm sugar with 1 liter of water and 3 pandan leaves until the sugar dissolves.
• 😀 Strain the syrup to remove impurities and set it aside.
• 😀 Prepare a thickening agent by mixing 1 tablespoon of rice flour and 1 tablespoon of sticky rice flour with 50 ml of water, then set it aside.
• 😀 Add the dough balls into the simmering syrup and cook until they float, indicating they are cooked.
• 😀 Once the dough balls are cooked, add the prepared thickening mixture into the syrup and stir until it thickens.
• 😀 For the coconut milk topping, heat one pack of instant coconut milk with a pandan leaf, a pinch of salt, and 100 ml of water until it boils and simmers.
• 😀 Once the coconut milk mixture is ready, serve the 'Bubur Candil' hot or cold with the coconut milk poured over it.

Q & A

What is the main dish being prepared in the video?

The main dish being prepared is Bubur Candil, an Indonesian dessert made from glutinous rice flour balls in a sweet syrup.

What are the key ingredients for making the dough for Bubur Candil?

The key ingredients for the dough are 250 grams of glutinous rice flour, half a teaspoon of salt, and warm water (approximately 150-200 ml).

How do you know if the dough for Bubur Candil is ready?

The dough is ready when it is well-mixed and can be rolled into small balls that hold their shape without being too sticky.

What is the purpose of sifting the gula merah syrup?

Sifting the gula merah syrup ensures that any impurities or dirt from the sugar are removed, resulting in a cleaner syrup.

How long should the glutinous rice balls cook in the syrup?

The glutinous rice balls should cook in the syrup until they float to the surface, indicating they are cooked through.

What is added to the syrup to help thicken the Bubur Candil?

A mixture of rice flour, glutinous rice flour, and water is added to the syrup to help thicken it and give the Bubur Candil its desired consistency.

How is the coconut milk sauce for Bubur Candil prepared?

The coconut milk sauce is made by heating coconut milk with pandan leaves, a pinch of salt, and a little water until it simmers, being careful not to let the coconut milk separate.

Can the coconut milk for Bubur Candil be replaced with something else?

Yes, you can use freshly squeezed coconut milk instead of instant coconut milk if preferred.

How should Bubur Candil be served?

Bubur Candil can be served warm or chilled, with the coconut milk sauce poured over the glutinous rice balls according to taste.

What is the recommended occasion for serving Bubur Candil?

Bubur Candil is commonly served during Ramadan as a snack for breaking the fast or as a dessert at home.