Dessert, Snack
Comments 12

Bubur Candil

One of Indonesian common dessert / snack.

We don’t really have dessert in Indonesia. At least in my family. Something like this usually eaten during ramadhan or just for snack. Not able to eat and drink all day, makes you crave for something sweet. You will find this sweet sold in lots of places during ramadhan.

Although I don’t like sweets that much, but I like pretty much Indonesian desserts. Most of them made from same basic ingredients. Using coconut milk, (glutinous) rice flour, tapioca flour, palm sugar and pandan leaves. So most of Indonesian sweets are vegan friendly 😉

You’ll get full easily yes because of the flour and coconut milk,  but you don’t get that (hmmm I don’t know how to say this 😀 you know when you eat sweet that contained lots of eggs and cream in it) feeling.

Only 5 ingredients needed for this recipe. Very cheap and tasty.

Jenang grendul

Ingredients:

  • 250 g glutinous rice flour
  • 225ml warm water (maybe less maybe more, I forgot)
  • 150g palm sugar (preferably dark brown one, Indonesian gula jawa)
  • 2 pandan leaves, tied / 1 tsp pandan essence
  • 400ml water

for the sauce:

  • 125ml thick coconut milk
  • 1 pandan leaf, tied / 1⁄2 tsp pandan essence
  • pinch of salt

 

How to:

  1. Place the glutinous rice flour in a bowl, add 225ml water little by little until you can shape the dough into small balls. So don’t dump all of the water into the bowl at once.
  2. Boil the 400ml water in a pot with pandan leaves and add the palm sugar in. Cook until the palm sugar dissolved and then turn down the heat.
  3. Meanwhile you can shape the dough into small balls. And put them into the pot. Cook for about 5 to 7 minutes. Until the balls look transparent and floating to the surface. Take off from the heat and set aside.
  4. For the sauce, place the coconut milk, pandan leaf and pinch of salt (literally a tiny pinch). Bring it to the boil. Set aside.
  5. To serve, let them cool down in a room temperature or you can add ice cubes. And pour 2 tbsp coconut milk sauce per portion of candil. Mix it first before you eat it.

 

Jenang grendul

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12 Comments

  1. I love bubur candil, love to mix it with bubur sumsum and I remember growing up having them as my fave desert even until now. In my childhood days the seller would serve them in banana leaves.

    • Same here ^^
      Btw, sometimes I wonder if you speak bahasa too. Because I feel kind of awkward to speak english to Indonesian 😀

      • LOL… yes I do speak Bahasa…. yeah me too feel its kind of awkward but then I just try to respect the blog owner and go wiith the flow 🙂
        Jadi mulai sekarang boleh ya comment pake Bahasa 😀

      • Of courseeeeee…
        Ya ampuuuuuun… Kan banyak juga tuh yang komen2 pake bahasa.. hihihi… Finally ah… lega rasanya, soalnya udah mikir2 dari lama, kok banyak postingan masakan indo diblognya tapi komen selalu pake bhs inggris… hehehe ^^

  2. Terima kasih banyak! So excited to see so many Indonesian food bloggers because when I leave Indonesia I want to make Indonesian dishes for my family. Especially the traditional sweets and “Indonesian salad,” gado-gado. :]

  3. Linda says

    Indonesia have a lots of dessert, es campur also one of example of indonesian dessert, es teler, etc…including candil also can be included as one of indonesian dessert.

A nice comment will make my day ^^

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