📝 About This Recipe
While traditional Bubur Candil is a sweet dessert of chewy rice flour pearls, this unique 'Daging' (Meat) specialty reimagines the dish as a sophisticated savory porridge. Originating from the rich culinary heritage of Java, this version features melt-in-your-mouth beef meatballs simmered in a silky, aromatic coconut gravy infused with lemongrass and galangal. It is a comforting, soul-warming masterpiece that balances the chewy texture of 'candil' with the robust, savory depth of slow-cooked Indonesian spices.
🥗 Ingredients
Savory Candil (Meatballs)
- 300 grams Ground Beef (finely ground with 10% fat for juiciness)
- 150 grams Tapioca Starch (for that signature chewy candil texture)
- 3 cloves Garlic (mashed into a fine paste)
- 50 ml Ice Water (added gradually to bind the dough)
- 1 teaspoon Salt and White Pepper (to season the meat base)
Aromatic Coconut Broth
- 400 ml Thick Coconut Milk (fresh or high-quality canned)
- 600 ml Beef Stock (homemade preferred for depth)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 pieces Salam Leaves (Indonesian Bay Leaves) (dried or fresh)
- 2 cm Galangal (bruised)
- 6 pieces Shallots (thinly sliced and sautéed)
- 2 tablespoons Rice Flour (dissolved in 50ml water to thicken the porridge)
Garnish and Finish
- 2 tablespoons Fried Shallots (Bawang Goreng) (for crunch)
- 1 sprig Celery Leaves (finely chopped)
- 1 drizzle Sweet Soy Sauce (Kecap Manis) (optional for a touch of sweetness)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground beef, garlic paste, salt, and white pepper. Mix thoroughly until the proteins begin to bind.
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2
Gradually incorporate the tapioca starch into the meat mixture, alternating with small splashes of ice water. Knead gently until you have a smooth, pliable dough that isn't sticky.
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3
Dust your hands with a little starch and roll the meat mixture into small, uniform balls (about 1.5 cm in diameter), resembling traditional candil pearls.
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4
Bring a large pot of water to a boil. Drop the meat candil into the water. Once they float to the surface, let them cook for another 2 minutes, then remove with a slotted spoon and set aside.
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5
In a separate heavy-bottomed pot, sauté the sliced shallots until golden and fragrant. Add the bruised lemongrass, galangal, and salam leaves.
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6
Pour in the beef stock and bring to a gentle simmer over medium heat. Allow the aromatics to infuse the liquid for about 10 minutes.
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7
Slowly stir in the coconut milk, ensuring the heat is low to prevent the coconut milk from curdling or 'breaking'.
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8
Add the pre-cooked meat candil into the simmering coconut broth. Season with extra salt and pepper to taste.
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9
Whisk the rice flour and water slurry one last time, then slowly pour it into the pot while stirring constantly. The broth will begin to thicken into a silky, porridge-like consistency.
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10
Simmer for another 5 minutes on low heat until the 'bubur' (porridge) is glossy and coats the back of a spoon.
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11
Remove the lemongrass, galangal, and salam leaves before serving.
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12
Ladle the warm Bubur Candil Daging into deep bowls, ensuring a generous serving of the chewy meat pearls in every portion.
💡 Chef's Tips
Use ice water when mixing the meat dough to keep the fat cold, which results in a springier texture. Do not overwork the dough once the tapioca is added, or the candil may become too tough. Always use low heat when adding coconut milk to maintain a smooth, creamy sauce without separation. If you prefer a darker color, you can add a teaspoon of coriander powder to the broth for extra earthiness. For an authentic touch, use 'Daging Sengkel' (beef shank) ground up, as it provides more natural gelatin.
🍽️ Serving Suggestions
Serve hot with a side of Emping (melinjo nut crackers) for a bitter, crunchy contrast. Pair with a dollop of Sambal Bajak (chili paste) for those who enjoy a spicy kick. A side of lightly pickled cucumbers (Acar) helps cut through the richness of the coconut milk. Enjoy with a glass of warm Teh Tawar (unsweetened jasmine tea) to cleanse the palate. Drizzle a tiny bit of lime juice over the top just before eating to brighten the savory flavors.