Bubur Mutiara Warna-Warni (Colourful Tapioca Pearls Porridge)

 

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

Mutiara:

• 100 gr Sagu mutiara putih, 1.2 liter Air
• 120 gr Gula, Pewarna/ekstrak berbeda2 warna*

Santan:

• 400 ml Santan kental, ¼ st Garam, 2 Pandan
• 30-40 gr Gula (sesuai selera), ¾ sm Maizena+Air

 

Cara membuat

• Mutiara: Bagi semua bahan sama banyak utk setiap warna yg hendak dibuat lalu masak masing2 warna terpisah. Didihkan air di panci. Setelah mendidih, masukkan mutiara & ekstrak/pewarna, masak tertutup dng api sedang selama ± 10 menit. Aduk2 mutiara agar tak melekat di dasar panci & gosong. Tutup & masak lagi. Ulang prosedur pengadukan & masak ini sampai mutiara hampir matang (bintik putih di tengah mutiara tinggal sedikit). Bila dlm proses pemasakan, air kurang, boleh ditambahkan sedikit air panas. Beri gula, aduk & masak hingga mutiara benar2 matang (warna transparan). Angkat, tiriskan lalu siram dng air matang dingin untuk menghentikan proses memasak & tak lengket satu dng lainnya. Sisihkan.
• Kuah santan: Potong daun pandan menjadi 2 atau 3. Campur maizena dng air secukupnya, hanya utk melarutkan, sisihkan. Masak santan, pandan, garam & gula hingga mendidih di api sedang sambil diaduk2. Setelah mendidih, masukkan larutan maizena. Aduk & masak hingga saus santan sedikit mengental saja. Angkat dan keluarkan dari panci.
• Tempatkan mutiara di piring2 saji lalu siram dengan kuah santannya.
• * Ekstrak yg digunakan misalnya ekstrak pandan, strawberry, rosen, pisang, mangga atau ubi ungu.

 

Ingredients

Tapioca Pearls:

• 100 gr white Tapioca pearl, 120 gr Sugar
• 1.2 litre Water, Food colouring/Extract*

Coconut milk sauce:

• 2 Pandan leaves, ¼ tsp Salt, 30-40 gr Sugar
• 400 ml thick Coconut milk, ¾ tbsp Cornstarch+Water

 

Directions

• Pearls: Divide all pearls ingredients evenly, depends on how many colour you’ll be using & then cook them separately. In a pot, boil Water. After it boiled, add in tapioca pearl & extract/color. Put the lid on & cook pearls over medium heat for ~ 10 minutes. Stir pearls so it won’t stick to the pot bottom & got burned. Cover & cook again. Repeat the procedure until pearls almost cooked (only a tiny white solid spot could be seen in the middle of pearls). If the water reduced too much during cooking, you could add a bit more hot water. Add in sugar; stir until it’s cooked (became translucent, no more hard solid part in the centre). Remove from the heat, strain pearls & then rinse it with cold water to stop the cooking process & it’s not sticking one to another. Set it aside.
• Coconut milk sauce: Slice pandan leaves into 2 or 3 pieces. Combine cornstarch & enough water, just enough to dilute it; set it aside. In a pot, cook coconut milk, pandan, salt & sugar until it’s boiling over medium heat; stir constantly. Add in cornstarch mixture; cook & stir just until the sauce rather thickens. Remove sauce from the pot.
• Arrange tapioca pearls in serving plates/bowls & then pour the coconut milk sauce over.
• * You could use extract such as pandan, strawberry, rose, banana, mango or purple yam.