A delicate sweet porridge with a soft texture that is easily cut through. It uses three main ingredients: rice flour, coconut milk and water. 

The syrup that accompanies the dessert gives it a light flavour and it has two types: palm sugar syrup as well as clear syrup. 

The original version of syrup is prepared using coarse sugar as the main ingredient. It produces clear water syrup.

It has to be served chills. Therefore you can see it as a dessert or during hi-tea at a fine dining restaurant in Malaysia.

Bubur Som Som also can be prepared using different colours.  You may make the bubur using the original colour of the flour which is white.

Or you may add up food colouring to the flour either using, green, pink or yellow. 

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 

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.