Bubur Sumsum

White rice flour porridge cooked smooth in coconut milk and served with liquid palm sugar poured over the top.

Ingredients

• 1 kg firm tofu
• 2 cups rice noodles
• 2 tbsp minced garlic
• 1 tsp palm sugar
• 1/4 cup neutral vegetable oil
• 200g shallots
• a handful of fresh cilantro, chopped
• a generous spoonful of sambal
• 1 cup tamarind water
• 2 tsp crushed candlenuts
• 1 cup cabbage, sliced
• a generous spoonful of roasted peanuts

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with neutral vegetable oil.

2. 2

   In a large bowl, whisk together the compressed rice cakes (lontong) and palm sugar until evenly combined.

3. 3

   In a separate bowl, blend the sambal with the chicken stock until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 15 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

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