Bubur Kampiun
Sarapan • Indonesia
Tentang Bubur Kampiun
Padang multi-bubur bowl combining bubur kacang ijo, ketan hitam, kolak pisang and candil in a sweet kuah santan. Ramadan breakfast classic.
How to Make Bubur Kampiun (Traditional & Healthy Version)
Bubur Kampiun is a beloved breakfast dish from West Sumatra, Indonesia. This vegan-friendly porridge is a colorful medley of different sweet treats, combining bubur sumsum (rice flour porridge), bubur kacang hijau (mung bean porridge), kolak pisang (banana in coconut milk), and candil (sweet glutinous rice balls). It’s traditionally served during Ramadan, but is enjoyed year-round as a hearty and wholesome meal. The dish showcases Indonesia’s culinary diversity, with layers of creamy, chewy, and subtly sweet flavors. The mix of coconut milk, pandan leaves, and palm sugar creates a comforting aroma and taste that is distinctly Indonesian. Bubur Kampiun is perfect for anyone seeking a nutritious, low-calorie breakfast that still satisfies the craving for something indulgent. Its cultural roots in Minangkabau cuisine make it a symbol of celebration and togetherness, often featured in communal meals and special occasions.
Ingredients(for 1 medium bowl per serving, as customary in Indonesia)
- 1/4 cup Rice flour (tepung beras)
- 1/4 cup Mung beans (kacang hijau, soaked overnight)
- 1/4 cup Glutinous rice flour (tepung ketan)
- 1 large Banana (pisang kepok or cavendish, sliced)
- 1 cup Coconut milk (santan, light version)
- 2 tbsp Palm sugar (gula aren, finely chopped)
- 2 Pandan leaves (daun pandan, knotted)
- 2 cups Water (for boiling and mixing)
- 1/4 tsp Salt (optional, for balance) - optional
- 1/4 cup Sweet potato (ubi, diced and steamed) - optional
Instructions
- 1
Prepare bubur sumsum by mixing rice flour with 1/2 cup coconut milk, 1/2 cup water, salt, and a pandan leaf. Stir continuously over low heat until thick and smooth.
5 minutes
Stir constantly to prevent lumps.
- 2
Cook mung beans in 1/2 cup water with a pandan leaf until tender. Add 1 tbsp palm sugar and simmer for sweetness.
10 minutes
Soak mung beans overnight for faster cooking.
- 3
Make candil by mixing glutinous rice flour with a splash of water, knead into small balls, then boil until they float. Drain and set aside.
5 minutes
Don’t overcrowd the pot; candil cooks quickly.
- 4
Prepare kolak by simmering banana slices and sweet potato in the remaining coconut milk, adding 1 tbsp palm sugar and a pandan leaf. Cook until tender.
5 minutes
Use ripe bananas for best flavor.
Why This Dish is Healthy
This healthy Bubur Kampiun recipe uses light coconut milk and minimal palm sugar, reducing calories while preserving traditional Indonesian flavor. The inclusion of mung beans and sweet potato boosts protein and fiber, helping stabilize blood sugar and support muscle recovery. By avoiding dairy and animal products, this vegan version is gentle on digestion and suitable for most dietary needs. It’s a wholesome, nutrient-rich breakfast option that energizes your day.
Bubur Kampiun offers a balanced blend of carbohydrates from rice flour, glutinous rice, and sweet potato, plus plant-based protein from mung beans. Coconut milk provides good fats, while bananas and palm sugar add natural sweetness and vitamins like potassium and vitamin C. The dish is low in saturated fat and cholesterol, making it heart-friendly. Its fiber content aids digestion and keeps you full longer, making it suitable for weight management and vegan diets.
Pro Tips
- 💡Tip 1: Use fresh pandan leaves for authentic aroma.
- 💡Tip 2: Make candil balls small for best texture.
- 💡Tip 3: Adjust sweetness by tasting each component before assembling.
Storage & Serving
Store Bubur Kampiun components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently before serving, adding a splash of coconut milk to restore creaminess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 140.0 kcal |
| Protein | 2.0 g |
| Carbohydrates | 29.0 g |
| Total Fat | 2.0 g |
| Fiber | 1.0 g |
