Bubur Candil

Prepare:
- sweet potatoes (steamed till soft then pealed), u can use either purple or yellow sweet potatoes or mixed between them
- tapioca flour
- palm sugar and white sugar
- pandan leaves (2 pieces)

Rounding dough into small balls
Mashed already steamed and pealed sweet potatoes, add tapioca flour little by little, mix it by hand till the dough seems to be saturated with flour. You can add some more water to enable mixing more tapioca flour. The more tapioca flour you put, the chewier the texture will be (as some people prefer chewable texture).

Take the dough into small pieces and round them tightly into small balls.

Preparing palm sugar brown syrup
On the half way making the balls, you can prepare the brown syrup.
Estimate that the amount of water used is enough to soak the whole balls. Boil water, put 2 pieces of pandan leaves, couple pieces of palm sugar (just enough to make the syrup brown). Add some more white sugar to make it sweet enough for you. Turn off fire when all sugar has been dissolved and the syrup gets boiled. Strain it.

Note: you can add some more dissolved tapioca flour (± 2 spoonful tapioca flour dissolved with water first) when cooking the syrup to make it thick (It’s supposed to be very thick)

Boiling the ball dough
Using other pan, boil water (make sure it’s enough to boil whole dough balls). You can put in the balls only when water has been boiled.
Once the balls floated, lift the balls, and immediately put them in the already cooked syrup.

Preparing coconut milk
Grate coconut, soak in hot water, and squeeze it.
Boil the milk with medium heat, put 1 piece of pandan leaf, and add couple pinches of salt.

Note: You can also use fresh milk with a pinch of salt instead of coconut milk. My mum and I prefer using fresh milk.

Suggestion: put this candil in the fridge. Eat cold is better as a dessert. Just spoon out the candil in a small bowl, pour coconut milk or fresh milk. And…Bon Appétit!!!

Thanks to Iko Indrayana of TPPI Lab. Tech. for the recipe.