UNIQUE BREAKFAST BUBUR KAMPIUN (KAMPIUN PORRIDGE) RECIPES

Bubur Kampiun (Kampiun porridge) is a typical Minangkabau breakfast menu which is also used as the main meal in the iftar menu, created in 1960, after the war, when the traditional leaders of Bukittinggi held a porridge creation competition, to restore peace to the community from the trauma of war. The winner was a grandmother named Amai Zona, and she named this dish Bubua Kampiun (Champion).

But I have to be honest, making this dish is a bit of a long and complicated process. But you won't be disappointed with the end result, and you can save the left, and you can store the rest of the complementary ingredients in the refrigerator, only need to boil it again.this food is usually used as breakfast with a fairly large portion, but you can make it a dessert menu with smaller portions.

INGREDIENTS :

Make Salak Seed (Biji Salak):

• 200 grams of steamed red sweet potato, mashed
• 70 grams of sago flour
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 125 grams of brown sugar, finely combed
• 500 ml water
• 2 pandan leaves
• 1 tablespoon sago, dissolved with 1 tablespoon water
• 50 grams of jackfruit, cut into small squares

Make Marrow Porridge (Bubur Sumsum):

• 150 grams of rice flour
• 50 grams of sago flour
• 1 teaspoon salt
• 4 tablespoons of sugar
• 700 ml coconut milk, from 1 coconut
• 50 ml of suji water, from 30 suji leaves and 3 pandan leaves
• 2 pandan leaves
• 25 grams of red pearl sago

Make Black Glutinous (Ketan Hitam):

• 100 grams of black sticky rice, soaked for 1 hour
• 750 ml of water
• 2 pandan leaves, tied
• 1/8 teaspoon salt
• 75 grams of sugar

Supplementary material:

• 8 kepok bananas, steamed, cut sideways
• 50 grams of red kolang kaling, cut lengthwise
• 50 grams of green kolang kaling, cut lengthwise

Sauce :

• 1.500 ml coconut milk from 1/2 coconut
• 300 grams of brown sugar comb
• 3 pandan leaves, tied
• 3/4 teaspoon salt

HOW TO MAKE :

1. Salak seeds, boil water and brown sugar until dissolved. Strain. Add pandan leaves. Cook while stirring until fragrant. Set aside.
2. Mix well the sweet potato, sago flour, and salt. Small oval shape. Boil in boiling water until it floats. Drain well. Add in the brown sugar water. Cook, stirring until thickened. Add jackfruit. Stir well. Set aside.
3. Marrow porridge, mix rice flour, sago flour, salt, sugar, coconut milk, suji leaves, pandan leaves, and green dye. Stir until bubbling. Prepare a sakura sponge mold that has been smeared with oil. Give pearl sago. Pour the porridge mixture. Let it harden. Remove from the mould. Set aside.
4. Black glutinous rice, heat water and pandan leaves until boiling. Enter the sticky rice. Cook while stirring until soft. Add sugar. Stir until absorbed.
5. Sauce, cook coconut milk, brown sugar, pandan leaves, and salt while stirring until it boils and sugar dissolves. Strain. Cook again until thickened.
6. Serve the porridge with salak seeds, black sticky rice, bananas, sauce, and complements.