Comparison between the Existing online recipe and the one I have Interviewed

As mentioned earlier, bubur sumsum also been recognized as Indonesian Rice Pudding. 

Well, it also named as Gruel. When it became one of the traditional or national food heritage

in Malaysia, it will pop out several types of keys or aspects to compare the preparation part of 

Indonesian style which is using online recipe with Malaysian Style of bubur sumsumwhich prepared 

by uncle Cheng Lock, the person I have interviewed.



Cultures. First and foremost, different cultures having different types of way when 

preparing bubur sumsum. Indonesian will prepare by the combine up three main ingredients 

which are palm sugar, coconut milk and boiled water and serve it using a bowl. They will use 

seasonal fruits, yam or sweet potatoes as topping too. Whereas, for the Chinese in Malaysia 

such as uncle Cheng Lock, will mix all the ingredients into a pot, bring to boil, keep stirring 

until thickened like thick cream. Next, uncle Cheng Lock will use brown sugar to be the sources. 

After that, combined all ingredients into a pot, bring to boil and stir well until the coconut 

milk and melted rice flour dissolved. Besides, scoop some in a serving bowl and pour over brown 

sugar as sources. They serve chilled or room temperature. However, for the Malays in Malaysia, 

they will add up screwpine leaf as a spoon and serves it in glasses. In this case, their main purpose 

it to make it become one of the decoration in their house when put it on the table.




Availability of Ingredients. Next, let's look at the availability of the ingredients 

between the existing online recipe and uncle Cheng Lock’s recipe. It has a few 

differences in the ingredients used. For Indonesian, they use palm sugar as the sources are called 

it as syrup whereas dissolved brown sugar used by uncle Cheng Lock when serve it to 

his customers.




Time Constraints. Besides, according to uncle Cheng Lock, he mentioned that around 

30 minutes needed to prepare bubur sumsum as 15 to 20 minutes already needed to wait 

for the coconut milk boiled. Yet, after checking the online recipe, Indonesian need around 15 to 

20 minutes. There is a small different of these two recipes from time constraints.




Meals. From another perspective, most of the time the Indonesian will take bubur sumsum 

as a desserts or snack. It is because bubur sumsum from Indonesia, made from rice flour and 

served with some topping such as sweet potatoes, mangoes, yam or even seasonal fruits. On 

the other hand, uncle Cheng Lock serves bubur sumsum to his customers as a breakfast, it's 

made from rice flour boiled with coconut milk then served with brown sugar sauce. As he will 

mix with various vegetables or fried salted fish and chili sauce by following the customer's 

requirement.




Culinary Creations. Not only that, nowadays, bubur sumsum is the basis for many 

culinary creations for Chinese generations in Malaysia like the one with scraped young coconut. 

Wherein one case of being one of the culinary creations of the cook of the cafe shop at Kajang 

area, uncle Cheng Lock uses white glutinous rice flour, which is also made into bubur, in this 

case need to shape the flour into marblesized balls before boiled. By using the same methods, 

he mashes and form steamed red sweet potatoes into balls shape too. It is mashed while hot 

and tapioca or corn flour measuring two-thirds the weight of the mashed sweet potato is added 

to give the balls a chewy texture. Yet, this kind of culinary creations could not find it in Indonesia.




In conclusion, there are some differences between Indonesian Style and Malaysian Style. Yet, 

there is one similarity too. The Indonesian and Malaysian will call porridge or rice pudding as bubur.