Who doesn’t like bubur? It’s warm like a hug and it’s delicious. We can eat it for breakfast, pre-lunch meal, post-dinner snack… we can eat it anytime. In this part of world, there’s no rule for what kind of food you can eat at what time. None. Never.

Without further ado, let’s look at the list below.

1. Bubur Sumsum

It’s white porridge served with palm sugar syrup. Sumsum translates to “bone marrow”, and the dish named so because it shares the same color as the marrow. Traditionally, after hosting an event, we will make a big batch of the dish and distribute it among neighbors who have helped us with the event. It’s a symbolic thanks.

Recipe here.

2. Bubur Kacang Hijau

The most popular bubur, sold by street hawkers and local “burjo” cafes. This bubur is made of mung beans and coconut milk. Sometimes served cold, called es kacang hijau.

Recipe here.

3. Bubur Ketan Hitam

It’s as popular as bubur kacang hijau. When we can’t decide which one to eat, we’ll just ask the seller to mix both. And they taste yummier that way. Ketan hitam is the black glutinous rice. Soak in the water and cook until tender. Add other ingredients. Serve with coconut milk.

Full recipe here.

4. Bubur Candil

Bubur candil consists of glutinous rice flour balls (candil) bathed in coconut milk. Due to its uneven and sticky texture, it’s also called bubur jenang grendul, which literally translates to “bumpy jelly porridge” (lit.). Jenang is not much a jelly, actually, but kind of.

Recipe here.

5. Bubur Merah Putih

As we have discussed in previous post, Javanese traditionally calls brown color “red”. Hence, despite the real color, the food is named “bubur abang” (lit. red porridge). In Indonesian version, the word putih “white” is added to the name, while keeping the word “red”.

Recipe here.

 

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