Name: Resep Bubur Madura
Total time: 3:0:0
Yield: 2-4 orang
Ingredients: Bubur Ketan Hitam : 200 gr Beras Ketan Hitam (di rendam semalaman); 65 ml Santan Kental; 300 ml Air; 2 gr Garam; 75 gr Gula Merah; 1 liter Air (untuk merebus beras ketan step pertama); Bubur Mutiara : 50 gr Biji Mutiara; 36 gr Gula Pasir; 500 ml Air; Bubur Sum – Sum: 32 gr Santan; 470 ml Air; 50 gr Tepung Beras; 3 gr Garam; 1 lembar Daun Pandan (Ikat menyimpul); 3 gr Pasta Pandan; Bubur Candil : 100 gr Tepung Ketan Putiih; 150 ml Air; 35 gr Tepung Beras Putih; 3 gr Garam

Resep Bubur Madura

Membuat Bubur Madura dijamin akhir pekan anda semakin marak dengan adanya hidangan-hidangan yang punya karakter dan rasa berwarna-warni.

ingin dessert tapi bingung mau yang mana pilih bubur madura saja. bubur yang satu ini adalah gabungan antara empat bubur yang berbeda ketan hitam, bubur mutiara, bubur sumsum dan bubur candil. sajian manis ini disajikan dengan kuah santan kental dan saus gula merah dan juga cocok sebagai kudapan saat sarapan. kamu juga bisa menyediakan bubur madura untuk takjil. cita rasa manisnya sangat cocok setelah seharian berpuasa.

Yuk, segera persiapkan bahan-bahan untuk memasak resep ini dan segera pergi ke dapur untuk berkreasi. Selamat Bermasak Ria, semoga hidangannya enak dan lezat !!.

Hasil : 2-4 orang Porsi
Waktu Memasak : 3:0:0

Bahan Membuat Bubur Madura :

Bubur Ketan Hitam :
200 gr Beras Ketan Hitam (di rendam semalaman)
65 ml Santan Kental
300 ml Air
2 gr Garam
75 gr Gula Merah
1 liter Air (untuk merebus beras ketan step pertama)
Bubur Mutiara :
50 gr Biji Mutiara
36 gr Gula Pasir
500 ml Air
Bubur Sum – Sum:
32 gr Santan
470 ml Air
50 gr Tepung Beras
3 gr Garam
1 lembar Daun Pandan (Ikat menyimpul)
3 gr Pasta Pandan
Bubur Candil :
100 gr Tepung Ketan Putiih
150 ml Air
35 gr Tepung Beras Putih
3 gr Garam

Langkah Membuat Bubur Madura :

Sticky Rice Porridge.
In a saucepan, add water to the soaked and washed rice and cook well.

Once the rice has been cooked, steam the rice for about 1 hour.

In a pan, add thick coconut milk, water, salt and brown sugar. Add the steamed rice and cook for another hour over medium heat until thickened.

When making glutinous rice porridge, if it is still hard or not yet cooked, you can steam it or add water again and cook it until cooked.
Pearl porridge.
In a saucepan, add water, washed pearl seeds, sugar and cook for about 30 minutes or until the pearl seeds are cooked and thickened.

Remove and set aside.
Sum-sum porridge.
In a saucepan, add coconut milk, water, rice flour, salt, pandan leaves and pandan paste. Mix well until combined.

Over medium heat, simmer until reduced and thickened. This will take about 20 minutes. Remove and set aside.
Candil porridge.
In a bowl, add white glutinous rice flour, white rice flour and salt. Gradually pour in some water and stir evenly with no clumps of flour.

Take about 10 g of dough and shape them into round balls. Repeat for all.

Boil the candil balls until it floats, remove and set aside.

In a saucepan, add water, brown sugar, pandan leaf and cook over medium heat until the sugar dissolves and comes to a boil.

Once it comes to a boil, add the boiled candil and continue boiling.

Add tapioca starch slurry and mix well.
Coconut milk sauce.
In a saucepan, add thick coconut milk, water, rice flour, salt and stir well.

Cook over medium heat for about 15 minutes.

Remove and set aside.