Who doesn’t know bubur sumsum with candil? This traditional Indonesian sweet has been enjoyed by many of us since childhood and has remained a favorite to this day. Its rich, sweet flavor makes it suitable for people of all ages and backgrounds. To give this traditional dessert a modern twist and bring it closer to Western-style desserts, let’s transform it into a special five-star hotel-inspired creation.
Pandan Sponge Cake
| Ingredient |
Quantity |
| Eggs |
3 pcs |
| Granulated sugar |
38 g |
| Cake emulsifier |
7 g |
| Low-protein flour |
43 g |
| Haan Maizena |
7 g |
| Unsalted butter |
33 g |
| Pandan essence |
1 tbsp |
| Yellow food coloring |
½ tsp |
| Jackfruit, finely diced |
50 g |
Method
- Preheat the oven to 180–190°C. Prepare two Ø20 cm cake pans. Grease and line them with parchment paper.
- Combine the low-protein flour and Haan Maizena, sift together, and set aside.
- Combine the eggs, granulated sugar, and cake emulsifier. Mix until partially aerated, then add the dry ingredients and continue mixing until the mixture is fully aerated and stiff.
- Add the pandan essence, yellow food coloring, and melted butter. Fold gently with a spatula until evenly combined.
- Divide the batter between the two prepared pans. Bake for 20–25 minutes or until fully cooked. Remove from the oven and set aside.
Palm Sugar Simple Syrup
| Ingredient |
Quantity |
| Haan Palm Sugar |
50 g |
| Water |
80 g |
| Pandan leaf |
1 pc |
Method
Combine all ingredients and bring to a boil. Remove from the heat and allow to cool.
Palm Sugar Kinca Jelly
| Ingredient |
Quantity |
| Gelatin |
10 g |
| Cold water |
30 g |
| Haan Palm Sugar |
50 g |
| Thick coconut milk |
60 g |
| Pandan leaf |
1 pc |
| Water |
60 g |
Method
- Bloom the gelatin in cold water and set aside.
- Combine Haan Palm Sugar, thick coconut milk, and water. Bring to a boil.
- Add the bloomed gelatin and stir until completely dissolved. Strain, then pour into a Ø18 cm round ring mold.
Palm Sugar Coating Cake
| Ingredient |
Quantity |
| Gelatin |
15 g |
| Cold water |
60 g |
| Water |
100 g |
| Haan Palm Sugar |
200 g |
| Glucose |
75 g |
| Packaged thick coconut milk |
50 g |
| Colatta Compound Milk |
150 g |
Method
- Bloom the gelatin in cold water and set aside.
- Combine Haan Palm Sugar, water, and glucose, then bring to a boil. Add the thick coconut milk and bring to a boil again. Remove from the heat, then add the gelatin and Colatta Compound Milk. Stir until well combined, strain, and allow to cool.
Bubur Sumsum
| Ingredient |
Quantity |
| Rice flour |
50 g |
| Thin coconut milk |
100 ml |
| Thick coconut milk |
200 ml |
| Fine salt |
1 g |
| Pandan leaves |
1–2 pcs |
| Fresh jackfruit, finely diced |
60 g |
| Haan Wippy Cream, whipped |
150 g |
Method
- Combine the rice flour, thin coconut milk, thick coconut milk, jackfruit, salt, and pandan leaves.
- Cook until boiling, stirring continuously until the mixture becomes smooth and thick, and no longer sticks to the spatula. Remove from the heat and allow to cool.
- Once cooled, fold in the whipped cream until evenly combined.
Bubur Candil
| Ingredient |
Quantity |
| Sweet potato, steamed |
300 g |
| Glutinous rice flour |
40–50 g |
| Gelatin |
10 g |
| Cold water |
40 g |
| Haan Palm Sugar |
134 g |
| Water |
100 ml |
| Salt |
½ tsp |
| Granulated sugar |
15 g |
| Pandan leaf |
1 pc |
| Glutinous rice flour |
10 g |
| Thick coconut milk |
67 g |
Method
- Combine the steamed sweet potato and glutinous rice flour. Knead until smooth and pliable. Shape into small balls and set aside.
- Combine Haan Palm Sugar, water, salt, and pandan leaf. Bring to a boil, then add the candil balls. Cook until they boil and float to the surface.
- Add the thick coconut milk and the remaining glutinous rice flour. Stir until well combined and thickened.
- Add the gelatin and stir until fully dissolved and incorporated. Pour into a Ø18 cm round ring mold.
Cake Topping
| Ingredient |
Quantity |
| Haan Wippy Cream |
150 g |
| Thin coconut milk, cooked with salt and pandan leaves |
250 g |
Method
Combine all ingredients and whip until light and fully aerated.
Assembly
- Prepare a Ø20 cm round ring. Place one layer of pandan sponge cake at the bottom, then brush with palm sugar simple syrup. Pour in some of the bubur sumsum mousse and smooth the surface. Place the palm sugar kinca jelly in the center, then cover with the bubur candil. Pour the remaining bubur sumsum mousse over the top and smooth the surface.
- Place the second layer of pandan sponge cake on top. Brush again with palm sugar simple syrup, then spread Haan Wippy Cream evenly over the surface. Place the cake in the freezer until firm.
- Remove the cake from the ring. Coat the entire surface with Haan Wippy Cream, then freeze for 1 hour. Pour the kinca mirror glaze over the cake. Decorate with chocolate ornaments, fruit, candil pearls, and pandan leaves.
