Sunday, February 3, 2013

Bubur Ruya

Ruya Sweet Porridge

A very simple dessert best taken during a rainy day for tea time. Used to have this often when I was much younger, and finally had the chance to have this again recently when my mother brought back some tapioca root from the farm. The recipe calls for the least of ingredients 

 Tapioca root - peeled, cleaned and cut into small cubes (about 2 cups) 
Fragrant and starchy red glutinous rice - about 2 hand scoops 
Sugar to taste 
A small pinch of salt 
Screwpine leaves (pandan) - 2 stalks 
Coconut milk - 1 cup (optional) 

1. Bring glutinous rice to a boil in a pot of water for about 15 minutes 
2. Add in the tapioca roots 
3. Add in half a cup of sugar immediately so tapioca can soak it up. 
4. When the rice and the tapioca is soft, add coconut milk, and more sugar to taste. The sweeter the better. Add a bit of salt if required 
5. Add in the screwpine leaves

And it is ready to be served. Can be eaten hot or cold.


Anonymous said...

Bubur Raya looks good. Thanks for sharing the recipe on Bubur Raya. Seems that your blog is totally filled with recipes that we have never heard off even!

More reason to visit Sarawak and Sabah!

Nimi said...

It's bubur 'Ruya' btw, not raya. Thanks for dropping by. This is the reason for this blog, is to record all the traditional ethnic recipes to be introduced back to the society