Bubur Rang-Rang – Glutinuous White Rice Porridge with Palm Sugar and Coconut Milk

Dua minggu lalu, aku berkesempatan menikmati makan malam buka puasa di Red Top, Jakarta. Salah satu menu prasmanan yang disediakan adalah Bubur Rang-Rang. Aku jadi teringat masa kecil, karena dulu Mamaku sering membuatkan kami makanan tersebut. Tentu, aku tertantang untuk membuatnya juga.

Two weeks back, I got the chance to enjoy a break-fasting dinner at Red Top, Jakarta. One of the buffet menu they served was Bubur Rang-Rang, a typical glutinuous rice porridge with palm sugar and coconut milk from Yogyakarta. I remembered, when I was much younger, my beloved Mom used to cook it for us. Of course, I was challenged to cook my own.

Bahan-bahannya:
100 gram beras ketan putih, cuci bersih, kemudian rendam dalam 500 mililiter air bersih selama minimal 2 jam
100 mililiter santan kental, campur dengan 150 mililiter air
30 gram gula merah, sisir
1 lembar daun pandan
seperempat sendok teh garam
100 mililiter santan siap pakai

Cara membuatnya:
1. Rebus beras ketan putih dalam air rendamannya.
2. Rebus campuran santan dan air bersama gula merah hingga tercampur rata. Saring.
3. Tambahkan ke dalam rebusan beras ketan putih.
4. Tambahkan garam dan daun pandan.
5. Masak hingga menjadi bubur. Angkat. Sajikan bersama santan siap pakai.

The Ingredients:
100 grams glutinuous white rice, washed, soaked in 500 milliliters water for at least 2 hours
100 milliters coconut cream, mix with 150 milliliters water
30 grams palm sugar
a quarter tea spoon salt
1 pandan leaf
100 milliliters ready-to-use coconut milk

The directions:
1. Boil glutinuous white rice.
2. Boil coconut cream and water, added palm sugar, until completely dissolved. Strain.
3. Add to glutinuous white rice.
4. Add salt and pandan leaf.
5. Simmer until they turn into porridge. Remove. Serve with ready-to-use coconut milk.

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veronicalucia

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