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
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)
Method:
1. Bring glutinous rice to a boil in a pot of water for about 15 minutes
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.
And it is ready to be served. Can be eaten hot or cold.
2 comments:
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!
http://www.facebook.com/MASwings
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
Post a Comment