We have a lot of sweet porridge in Indonesia and bubur ketan hitam is me and Piti’s favorite, by a big margin To be honest, it is not exactly correct to classify the many Indonesian sweet porridge as dessert though they are all, of course, sweet. You see, sweet porridge is eaten for breakfast, for snack, for supper, for tea time, basically, anytime of the day other than lunch or dinner whenever one is feeling hungry and needs a bit of sugar rush. But, for anyone other than Indonesians, this is basically a dessert.
Moving on to the recipe itself, please don’t be shocked by the many hours required. The prep time is basically just soaking time (easy peasy), and the cooking time is basically just let your stove does its job and all you need to do is peek every 15 or 30 minutes and give it a bit of stir until you are happy with the consistency. Simple no?
- 100 gram glutinous black rice
- 2 liter water
- 2 pandan leaves
- ½ teaspoon salt
- 150 gram sugar
- 4 tablespoon thick coconut milk
- Soak glutinous black rice in cold water for 2 hours, drained.
- In a soup pot, add the glutinous rice, water, pandan leaves, and salt and bring to boil. Cook until the liquid has thickened.
- Reduce heat, cover the lid and simmer until it reaches a porridge like consistency.
- Add the sugar and stir until sugar has fully dissolved. Turn off the heat.
- Divide into serving bowls and add 1 tablespoon of thick coconut milk per serving.