HOME | DD

Description
Or as we call it, "Jenang"
There are three different types of Jenang in this bowl, and I might share the recipes here as well.

Rice flower porridge with palm sugar caramel syrup, "Bubur Sum Sum"
Into a medium-small saucepan/pot,
- 200 grams of rice flour
- 2 liters of coconut milk
- 1 tsp salt
- 1/2 tsp vanilla extract
- some pandan leaves to make it fragrant
cook for a few minutes on medium low heat, while stirring continuesly until it forms a thick-custardy porridge-like consistency and adjust the taste to your liking.

For the sugar syrup, boil these ingredients below into a small saucepan, in medium low heat. You can thicken it up a bit by adding a little cornstarch slurry.
- 150 ml water
- 250 grams of palm sugar (preferably Thai palm sugar or the hardened ones)
- 1 tsp salt
- some pandan leaves

Pink Sago pearls with coconut milk, "Bubur Mutiara"
- 100 grams of Sago pearl (my mom and I used a store-brought prepackaged Sago pearls)
- 1 liters of water
- 3 tbsp sugar
- 1 tsp salt
- 1/2 tsp vanilla extract
The technique to "bloom" the Sago pearls:
First, boil only the pearls and water on medium high heat for five minutes, take it off the heat then cover it with a lid and let it rest for an hour or until the pearls have bloomed. Then add the rest of the ingredients, cook on low heat until it thickens and the water has evaporated. Adjust the sweetness to your liking.

For the coconut milk sauce,
- 300 ml coconut milk
- 1 tsp salt
- 1/2 tsp vanilla extract
- some pandan leaves
- 1 tbsp sugar if you really like it sweet
Cook the coconut milk on medium low heat and bring it to a boil. It should smelled of fragrant coconut milk and pandan leaves. Adjust the taste to your liking.

Glutinous rice balls with palm sugar
Best balls I've ever put in my mouth. Sweet creamy and slimy. (dear God..)
For the balls,
- 350 grams of glutinous rice flour
- 50 grams of tapioca flour
- 2 tsp salt
- 1 tsp vanilla extract
- some 250-ish ml water
Mix them with the technique of "pour the water little by little into the dry ingredients, until it forms a firm and steady dough" yep.
Then cook these white balls into a boiling pot of 1 Liter water, let it cook until they starts to float.

Palm sugar syrup again! But this time it's going to be mixed with these balls.
- 250 grams of palm sugar
- 250 ml water
- some pandan leaves
- 75 grams of glutinous rice flour
mix these ingredients (except the rice flour, it should be the last one) and bring them to a boil. Remember the balls? Pour in the palm sugar syrup into the pot of boiling balls then stir. Lastly add in the glutinous rice flour, then stir continuesly until it thickens and forms a slimy consistency. If it hardly thickens at all, add in some more flour. Adjust the sweetness to your likings.

Description
Or as we call it, "Jenang"
There are three different types of Jenang in this bowl, and I might share the recipes here as well.

Rice flower porridge with palm sugar caramel syrup, "Bubur Sum Sum"
Into a medium-small saucepan/pot,
- 200 grams of rice flour
- 2 liters of coconut milk
- 1 tsp salt
- 1/2 tsp vanilla extract
- some pandan leaves to make it fragrant
cook for a few minutes on medium low heat, while stirring continuesly until it forms a thick-custardy porridge-like consistency and adjust the taste to your liking.

For the sugar syrup, boil these ingredients below into a small saucepan, in medium low heat. You can thicken it up a bit by adding a little cornstarch slurry.
- 150 ml water
- 250 grams of palm sugar (preferably Thai palm sugar or the hardened ones)
- 1 tsp salt
- some pandan leaves

Pink Sago pearls with coconut milk, "Bubur Mutiara"
- 100 grams of Sago pearl (my mom and I used a store-brought prepackaged Sago pearls)
- 1 liters of water
- 3 tbsp sugar
- 1 tsp salt
- 1/2 tsp vanilla extract
The technique to "bloom" the Sago pearls:
First, boil only the pearls and water on medium high heat for five minutes, take it off the heat then cover it with a lid and let it rest for an hour or until the pearls have bloomed. Then add the rest of the ingredients, cook on low heat until it thickens and the water has evaporated. Adjust the sweetness to your liking.

For the coconut milk sauce,
- 300 ml coconut milk
- 1 tsp salt
- 1/2 tsp vanilla extract
- some pandan leaves
- 1 tbsp sugar if you really like it sweet
Cook the coconut milk on medium low heat and bring it to a boil. It should smelled of fragrant coconut milk and pandan leaves. Adjust the taste to your liking.

Glutinous rice balls with palm sugar
Best balls I've ever put in my mouth. Sweet creamy and slimy. (dear God..)
For the balls,
- 350 grams of glutinous rice flour
- 50 grams of tapioca flour
- 2 tsp salt
- 1 tsp vanilla extract
- some 250-ish ml water
Mix them with the technique of "pour the water little by little into the dry ingredients, until it forms a firm and steady dough" yep.
Then cook these white balls into a boiling pot of 1 Liter water, let it cook until they starts to float.

Palm sugar syrup again! But this time it's going to be mixed with these balls.
- 250 grams of palm sugar
- 250 ml water
- some pandan leaves
- 75 grams of glutinous rice flour
mix these ingredients (except the rice flour, it should be the last one) and bring them to a boil. Remember the balls? Pour in the palm sugar syrup into the pot of boiling balls then stir. Lastly add in the glutinous rice flour, then stir continuesly until it thickens and forms a slimy consistency. If it hardly thickens at all, add in some more flour. Adjust the sweetness to your likings.