Bubur Ketan Hitam [ Black Sticky Rice Pudding ]

Bubur ketan hitam, bubur pulut hitam or bubur injun is an Indonesian and Malaysian sweet dessert made from black glutinous rice porridge with coconut milk and palm sugar or cane sugar. It is sometimes referred to simply as ketan hitam or pulut hitam, meaning "black glutinous rice", while bubur means porridge in Indonesian and Malay. In most parts of Indonesia, glutinous rice is called ketan, while in Malaysia and also Sumatra in Indonesia, it is called pulut. Slightly different names may be used in different regions of Indonesia, such as ketan item in Javanese areas, and bubur injun or injin in Bali.Other than porridge, black glutinous rice is also can be made into fermented delicacies called tapai.

Ingredients

Porridge

• 250 grams black glutinous rice
• 1 ½ litres water
• 2 pandan leaves
• 250 grams coconut sugar (can be substituted for palm sugar), microwaved for couple minutes to dissolve easily
• pinch of salt

Cococnut Milk Sauce

• 350 cc thick coconut milk
• ¼ teaspoon salt
• 2 pandan leaves

How To Make

Porridge

1. Soak black glutinous rice in water overnight
2. Drain the rice. Cook with water and pandan leaves until soft and thick
3. Add coconut sugar and salt, and continue cooking until the sugar is dissolved and the water is absorbed

Coconut Milk Sauce

1. Cook thick coconut milk with salt and pandan
2. Serve this porridge with coconut milk sauce

Categories: Sweet Desserts