Soft Bubur Sumsum Recipe: The Iconic Iftar Treat That Brings Back Memories
When talking about classic Indonesian iftar dishes, bubur sumsum is always on the top of the list! Its smooth, creamy texture, signature sweet and savory taste, and melt-in-your-mouth sensation make it a favorite during Ramadan. Whether served warm or cold with fragrant palm sugar syrup, it's impossible to resist! Interesting Facts About Bubur Sumsum Bubur sumsum originates from Central and East Java, but today, it’s enjoyed all over Indonesia. Fun fact—this dish is also served alongside pisang hijau, a traditional dessert from Makassar. Ever wondered why it’s called bubur sumsum? It’s because its white, soft texture resembles bone marrow (sumsum in Indonesian)! Besides being a popular iftar treat, bubur sumsum is also commonly eaten for breakfast or as a light snack. Plus, it’s often made for special occasions like seven-month pregnancy ceremonies, baby showers, circumcision celebrations, and even weddings! Challenges When Making Bubur Sumsum Even though the ingredients are simple, getting the perfect bubur sumsum texture can be tricky. Here are some common mistakes: Too watery or too thick – The rice flour-to-liquid ratio isn’t right. Lumpy texture – The stirring technique isn’t correct. Not creamy enough – If the coconut milk isn’t rich or fresh, the flavor won’t be as good. If you’ve struggled with any of these, no worries! This time, we’re making bubur sumsum without coconut milk, but it will still be just as smooth and creamy—thanks to FiberCreme! A Healthier Bubur Sumsum with FiberCreme Yes, you can replace coconut milk with FiberCreme in your bubur sumsum! It gives the same rich and creamy taste, but with added fiber, lower sugar, and 0mg cholesterol. It’s a perfect choice for those who want a delicious iftar treat without worrying about excess fat! So, if you're looking for a soft bubur sumsum recipe, give this FiberCreme version a try. It’s just as tasty, smoother in texture, and much healthier. Let’s make it for iftar today!
Video
Ingredients
- 80 gr FiberCreme
- 100 gr Rice Flour
- 800 ml Water
- 2 Pandan Leaves
- 1/2 tsp Salt
Instructions
- In a bowl, dissolve the rice flour with 400ml water, stirring until smooth.
- Boil the remaining 400ml water with pandan leaves and salt until it boils.
- Slowly pour in the rice flour mixture and FiberCreme, stirring continuously.
- Cook on low heat, stirring until the porridge thickens and bubbles.
- Remove from heat and serve in a bowl with sweet palm sugar syrup.
Buy FiberCreme Here
