Bubur Candil (Sweet Glutinous Rice Balls in Coconut Sauce)

Pin it

Introduction

Bubur candil is an Indonesian dessert of chewy glutinous rice balls suspended in a warm, fragrant coconut-palm sugar sauce—the kind of comforting sweet that works equally well as a light dessert after dinner or a quiet afternoon snack. The dough comes together in minutes, and the balls cook quickly in boiling water before finishing in the sauce, giving you a complete dish in under an hour. Pandan leaf adds a subtle floral note that lifts the entire bowl.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4

Ingredients

Dough

• 225 g glutinous rice flour
• 120 g tapioca flour
• 175 ml water
• ¼ tsp salt

Sauce

• 750 ml water
• 250 ml coconut milk
• 125 ml diluted gula jawa (palm sugar)
• 1 piece pandan leaf (or some pandan paste)
• ¼ tsp salt

Serving

• 300 ml coconut milk, boiled for few minutes

Instructions

1. Combine rice flour and tapioca flour until well-mixed. Make a well in the middle, then gradually mix in water and salt. Mix well by hand until it forms a soft dough. Make sure that the dough is not to hard; if necessary add a bit more of water.
2. Shape the dough into little balls about 1 cm in diameter.
3. Boil a lot of water in a big stock pot. Put the little balls one-by-one in the boiling water. Cook for about 5 minutes until they float to the surface of the boiling water. Take them out and drain.
4. For the sauce, mix all the sauce ingredients in a saucepan, and heat until bubbly.
5. Place the rice balls in the sauce. Cook for further 20 minutes and set aside.
6. To serve, pour the coconut milk on top. Serve hot.

Variations

• Ginger warmth: Add 1 teaspoon of ground ginger to the sauce when you heat it, especially if you prefer a spiced dessert or are serving this on a cold day.
• Brown sugar substitute: If you cannot find gula jawa, use an equal amount of dark brown sugar dissolved in water—the caramel notes will shift slightly but remain pleasant.
• Extra coconut richness: Use full-strength coconut milk in the sauce instead of water, reducing the total liquid to 500 ml so the sauce doesn’t become too thin.
• Jackfruit garnish: Stir young canned jackfruit (in syrup, drained) into the sauce just before serving for a fruity texture contrast.
• Smaller batch: Halve all quantities to make 2 servings; the cooking times remain the same.

Tips for Success

• Dough texture matters: The dough should feel soft and slightly tacky, not stiff. If you add water gradually and stop as soon as it holds together, you’ll avoid dense, rubbery balls.
• Float is your signal: The balls sink at first, then bob to the surface when they’re cooked through. Give them 30 seconds after they float, then remove them—overcooking makes them mushy.
• Dissolve the palm sugar: Make sure your gula jawa is fully dissolved or thinned in water before mixing into the sauce; lumps won’t break down during the brief heating time.
• Pandan leaf flavor is subtle: If you cannot find fresh pandan leaf, pandan paste works, but use only about ½ teaspoon—it is concentrated and can overpower the gentle sweetness.
• Finish with hot coconut milk: Boil the coconut milk for serving separately so it stays warm and doesn’t cool down the dish when poured on top.

Storage and Reheating

FAQ

Can I make the dough ahead of time?

What if my balls are falling apart in the boiling water?

Your dough is too wet. Next time, add water more conservatively and mix until just combined; the dough should hold together firmly when you squeeze it. You can also boil the water at a gentle rolling boil rather than a vigorous one to reduce agitation.

Is there a substitute for pandan leaf?

If you truly cannot source it, you can omit it and the dessert will still be pleasant—the coconut and palm sugar carry the flavor. Alternatively, a tiny pinch of vanilla powder (about ⅛ teaspoon) added to the sauce will give a subtle aroma, though the character will be different.

How much coconut milk should I use for serving if I’m halving the recipe?

Use 150 ml boiled coconut milk. The ratio remains the same, so the dish stays balanced.