Bubur Som som is particularly popular during the fasting month because it is light and refreshing. The perfect one must be soft and silky. You got to give it a try! 🙂
You can now learn this authentic traditional recipe from the expert herself, Datin Hamidah Abdul Hamid. Thanks to Johor Corporation for making this video possible.
This recipe is taken from the Johor Palate: Tanjung Puteri Recipes book written by Datin Kalsom Taib & Datin Hamidah. The book won “Best in the World” in the Culinary Heritage Category at the World Cookbook Fair – Gourmand International – Gourmand Awards 2015
Get the copy of the book here: http://bit.ly/JohorPalate
Ingredients
For the pudding
1 cup corn flour
1 cup rice flour
11/2 litres coconut milk
4 pandan leaves, cut into pieces
2 cups water
1 tsp salt
For the syrup
250 g palm sugar
5 tbsp sugar
2 cups water
2 cm cinnamon bark
Method:
1. Whisk the corn flour, rice flour and coconut milk in a bowl.
2. Liquidize the pandan leaves and water in a blender or food processor. Strain the juice into the flour bowl and mix evenly.
3. Strain the whole mixture into a pot and slowly boil on medium to low heat, stirring all the time. When the mixture looks shiny and clear, pour into moulds. Let set and cool in the refrigerator. ( Som-som can also be served warm ).
4. In a pot, mix all the ingredients for the syrup and bring to the boil until the syrup thickens. Strain.
5. To serve, remove the chilled som-som puddings frim the moulds and place in individual dessert bowls. Pour over the syrup.