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Mak Tok Malaysian recipes: Bubur Som Som

Warming, fragrant and oh so moreish, it’s a perfect dessert for chilly evenings. 

Serves 3-4 Total Time  1hr 20 mins.


Get the ingredients here

  • 1/2 cup rice flour
  • 1/2 cup cornflour
  • 400ml coconut milk
  • 1 tsp salt
  • 400ml water

For the coconut syrup:

  • 300g coconut sugar
  • 500ml water
  • 1/2 teaspoon of vanilla extract


  1. Add rice flour, cornflour, coconut milk, salt and water to a pot and turn on the heat to medium.
  2. Once the mixture starts to boil, lower to heat to low and keep stirring until it thickens. It usually takes around 10 mins.
  3. Pour the thickened rice flour mixture into a silicone cupcake mould and let it cool in the fridge for at least an hour.
  4. Prepare the syrup by adding coconut sugar, water and vanilla extract to a pan. Turn the heat to medium-low and continue to stir until thickens.
  5. Once the rice mixture is cooled and set, remove it from the mould and serve it over coconut syrup.

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