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Bubur-batar-kaben (corn porridge with palm sugar): recipe illustration
Breakfast

Bubur-batar-kaben (corn porridge with palm sugar)

A smooth, creamy sweet porridge of fine corn semolina cooked in coconut milk and sweetened with palm sugar. Served at breakfast or as an afternoon snack, lukewarm in a bowl.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

438 kcal per serving

Protein
5.9 g
Carbohydrates
59.6 g
of which sugars
31.1 g
Fat
18.9 g
of which saturated fat
16.6 g
Fiber
2.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a pot, bring the water to a simmer with the pandan leaf if you're using one.
  2. Mix the corn semolina with a little cold water to prevent lumps, then pour it gently into the simmering water while stirring.
  3. Cook over low heat for 15 minutes, stirring often, until the porridge thickens.
  4. Add the grated palm sugar and a pinch of salt, then stir until fully dissolved.
  5. Pour in the coconut milk slowly and stir for 5 minutes over very low heat without letting it boil.
  6. Remove the pandan leaf, sprinkle with cinnamon and serve lukewarm in bowls.

Variations and tips

Sugar-free version. Replace the palm sugar with brown sugar, in a slightly smaller amount, for a more neutral flavor.

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Original Ecomely recipe.