📝 About This Recipe
While traditionally served as a sweet coconut custard, this savory 'Daging' version of Bubur Sumsum transforms the silky rice flour porridge into a decadent main course. Originating from Java, this dish features a melt-in-your-mouth base topped with a rich, aromatic minced beef stir-fry infused with sweet soy sauce and traditional spices. It is the ultimate Indonesian comfort food, offering a beautiful contrast between the creamy, salty porridge and the robust, savory meat topping.
🥗 Ingredients
The Silky Rice Porridge
- 150 grams Rice flour (sifted for smoothness)
- 800 ml Coconut milk (fresh or high-quality canned)
- 1 teaspoon Salt
- 2 pieces Pandan leaves (tied into a knot)
- 200 ml Water
Savory Meat Topping (Tumisan Daging)
- 300 grams Ground beef (80/20 lean to fat ratio)
- 5 pieces Shallots (thinly sliced)
- 3 cloves Garlic (minced)
- 3 tablespoons Kecap Manis (Indonesian sweet soy sauce)
- 1 tablespoon Oyster sauce
- 1/2 teaspoon Ground white pepper
- 1/2 teaspoon Salt and sugar (adjust to taste)
- 2 tablespoons Cooking oil (for sautéing)
Garnish and Aromatics
- 2 tablespoons Fried shallots (Bawang Goreng)
- 2 stalks Scallions (finely sliced)
- 1 piece Red chili (sliced diagonally for a pop of color)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the rice flour, salt, and 300ml of the coconut milk until the mixture is completely smooth and no lumps remain.
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2
In a heavy-bottomed pot, combine the remaining 500ml of coconut milk, water, and the knotted pandan leaves. Bring to a gentle simmer over medium heat, stirring occasionally to prevent the coconut milk from splitting.
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3
Once the liquid in the pot is steaming, lower the heat to medium-low. Slowly pour the rice flour mixture into the pot in a steady stream, whisking constantly.
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4
Continue to cook the porridge, switching to a wooden spoon. Stir vigorously for 10-15 minutes until the mixture thickens into a glossy, smooth paste that bubbles slightly (known as 'meletup-letup'). Remove from heat and set aside.
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5
Heat the cooking oil in a skillet or wok over medium-high heat. Add the sliced shallots and garlic, sautéing until fragrant and golden brown.
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6
Add the ground beef to the skillet. Use your spatula to break the meat apart into fine crumbles. Cook until the beef has browned and the moisture has mostly evaporated.
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7
Pour in the Kecap Manis, oyster sauce, white pepper, salt, and sugar. Stir well to coat the meat evenly in the dark, savory sauce.
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8
Add a splash of water (about 50ml) to the meat and let it simmer for 3-5 minutes until the sauce reduces and glazes the beef. Taste and adjust seasoning if necessary.
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9
To assemble, scoop a generous portion of the warm rice porridge into a serving bowl.
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10
Top the center of the porridge with 2-3 tablespoons of the savory meat mixture, ensuring some of the sauce drizzles down the sides.
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11
Garnish with a generous sprinkle of fried shallots, fresh scallions, and sliced red chili.
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12
Serve immediately while warm for the best texture and aroma.
💡 Chef's Tips
Always mix the rice flour with cold or room temperature coconut milk first to prevent lumps from forming when it hits the heat. Use a heavy-bottomed pot for the porridge to ensure even heat distribution and prevent the bottom from burning. If the porridge becomes too thick too quickly, add a small splash of warm water and whisk vigorously to regain a silky consistency. For a deeper flavor in the meat topping, you can add a pinch of ground nutmeg or cloves. Don't skip the pandan leaves; they provide the essential 'authentic' aroma that defines Indonesian Bubur Sumsum.
🍽️ Serving Suggestions
Pair with a side of Kerupuk (Indonesian crackers) for a crunchy texture contrast. Serve with a side of sambal bajak or sambal oelek if you prefer a spicy kick. A glass of warm Jasmine tea or Es Teh Manis (sweet iced tea) complements the richness of the coconut milk perfectly. Add a soft-boiled egg on top for extra protein and a creamier finish. Accompany with steamed bok choy or sautéed spinach for a balanced meal.