Recipe Bubur Som Som

Bubur Som Som

Bubur Som Som  is a type of chilled dessert and has a delicate and soft texture that is easy to cut through. It uses three main ingredients which are rice flour, coconut milk and sugar. 

Bland taste of rice flour and coconut milk mixture taste delicious because of the syrup served together with the porridge. 

There are two types of syrup that can be used for Bubur Som Som, you may choose  white sugar syrup or palm sugar syrup. 

The original version of the Bubur Som Som is white because of the colour of the rice flour. Alternatively you may add food colouring to the rice flour using a common colour which is green from pandan leaves. 

This recipe required minimal ingredients however great patience to make it as you continuously need to stir for 30 to 40 minutes.

Ingredients to Make Bubur Som Som 

Rice Flour 

The main ingredients. When the rice flour evenly cooks for a longer period of time the quantity will become double. 

Coconut milk 

There are two types of coconut milk that we can used, hand-squeezed coconut milk or chilled fresh coconut milk.

The function of the coconut milk in this recipe is use to blend with rice flour and give it a creamy flavour. 

Water 

The recipe required you to add up to about 1400 ml of water. Water is very crucial and the function is to make the bubur has a solid shape according to the mould.

Recipe Bubur Som Som 

Prep time: 5 minutes 

Cook time: 1 hour 15 minutes 

Serving size: 5 people 

Ingredients for bubur 

• 2 cups of rice flour 
• 200ml of coconut milk 
• 1 teaspoon of salts
• three drops of green food colouring 
• 1400ml of water 

Ingredients for the syrup (original version) 

• 2 pandan leaves 
• 300ml of water 
• 7 tablespoon of white sugar 

For palm sugar syrup (alternative) 

• 2 pandan leaves 
• 200ml of water 
• 105gram palm sugar 

Instructions for bubur

In a large pot, add rice flour, coconut milk, salt and 400ml of water. 

Stirred until it mixed evenly. 

Then add in green food colouring and stir it using a spatula.

Using low heat cooked the mixture.

When you see bubbles coming up, add extra 200 ml of water to the mixture. 

Stirred it continuously for 30 minutes. 

Do not forget to add water until you use the recommended water quantity. 

After 30 minutes. Turn off the heat and pour the bubur into a mould. 

Wait for it to cool and keep it refrigerated for four to five hours. 

You may cut it in a rectangular shape. 

Instructions for syrup

Add sugar, pandan leaves and water. Boil it.

Let it cool and serve the syrup wi

How to serve

Put the cool solid bubur in a small bowl and pour in the syrup.

It is best to eat as a dessert after lunch or during high tea. It can either eat when it chills or at room temperature.

Where to find

The way it cooks consumes a lot of time and patience makes this food available for fine dining in a restaurant that serves authentic Malay cuisines.

In Malaysia, the only selective restaurants offer this Bubur Som Som in their buffet selection.

Those who eat the refined and shapely Bubur Som Som may go to the restaurant by a well-known Malay chef.

It cost you more or either way, you can cook on your own for authentic Bubur Som Som.

This is traditional food and very rare to get except for the type of restaurant that I mentioned above.

Updated and checked by Halaman Sihat on 5th June 2024.