How to Make Bubur Kampiun: A Complete and Easy Guide
How to Make Bubur Kampiun: A Complete and Easy Guide
Blog Article
Bubur Kampiun is a typical dish from West Sumatra that is famous for its rich taste and texture. This dish is a combination of various types of porridge and traditional snacks served in one bowl, resulting in a sweet taste that pampers the tongue. Bubur Kampiun usually consists of banana kolak, sumsum porridge, candil porridge, black sticky rice, and tapai. Let's make Bubur Kampiun at home with the following recipe!
Ingredients:
A. Banana Kolak:
5 ripe kepok bananas (cut into pieces)
200 ml thick coconut milk
150 grams of brown sugar (finely grated)
1 pandan leaf
500 ml water
A pinch of salt
B. Sumsum Porridge:
100 grams of rice flour
500 ml of liquid coconut milk
A pinch of salt
1 pandan leaf
C. Candil Porridge:
200 grams of glutinous rice flour
100 ml of warm water
150 grams of brown sugar (grated)
500 ml of water
A pinch of salt
D. Black Glutinous Rice:
200 grams of black glutinous rice
500 ml of water
100 ml of coconut milk
A pinch of salt
E. Complements:
Green sticky rice tapai to taste
Thick coconut milk to taste for serving
Pandan leaves for aroma
Steps to Make Kampiun Porridge:
1. Making Banana Kolak:
Boil 500 ml of water in a pan. Add brown sugar, pandan leaves, and a pinch of salt. Stir until the sugar dissolves.
Add the sliced bananas and cook until the bananas are soft. Situs Slot88
Add the thick coconut milk, stir continuously until the kolak boils. Remove and set aside.
2. Making Bubur Sumsum:
Mix the rice flour with a little liquid coconut milk until there are no lumps.
Boil the remaining coconut milk with the pandan leaves and a pinch of salt.
Add the rice flour mixture to the boiling coconut milk. Stir slowly over low heat until the mixture thickens and is cooked. Remove and set aside.
3. Making Bubur Candil:
Mix the glutinous rice flour with warm water, knead until the dough can be formed.
Form the dough into small balls (candil).
Boil 500 ml of water in a saucepan, add brown sugar and a pinch of salt until the sugar dissolves.
Put the candil balls into the boiling sugar water. Boil until the candil floats and is cooked. Remove and set aside.
4. Making Black Sticky Rice:
Wash the black sticky rice, then soak it for 4-5 hours.
Boil the black sticky rice with 500 ml of water until it is soft and the water has reduced.
Add coconut milk and a pinch of salt, cook again until the sticky rice is cooked and the coconut milk is absorbed.
5. Serving Bubur Kampiun:
Prepare a serving bowl.
Take a few spoonfuls of sumsum porridge, candil porridge, banana kolak, and black sticky rice into a bowl.
Add green sticky rice tapai as a complement.
Pour thick coconut milk on top to add a savory taste.
Serve warm or cold according to taste.
Tips:
Use perfectly ripe kepok bananas so that the texture is soft and sweet.
For variation, you can add salak seeds or green bean porridge to Bubur Kampiun.
Thick coconut milk can be made by squeezing grated coconut using warm water to get fresh and delicious results.
This Bubur Kampiun is perfect to serve as a sweet snack in the afternoon or as a menu to break the fast. With a distinctive combination of sweet and savory flavors, every bite will make you feel full and satisfied!