Indonesian bubur ketan hitam (glutinous black rice sweet porridge) is a delicious, sweet, thick, and very filling porridge that is always a popular choice for breakfast, tea time, or supper. Plus, this happens to be gluten-free and vegan friendly.
Bubur ketan hitam, also known as bubur pulut hitam or bubur injun, is a popular Indonesian sweet porridge from black glutinous rice (or black sticky rice), palm sugar, scented with pandan leaves, and eaten with thick coconut milk.
This simple dessert is not only popular in Indonesia, but also throughout most other Southeast Asian and East Asian countries. Like most Asian dessert, bubur ketan hitam also happens to be gluten-free and vegan friendly.
Black glutinous rice
The main ingredient for this dessert is the black glutinous rice, or black sticky rice.
Almost any Asian grocery store should carry this, most likely in the rice section, and possibly just next to the white sticky rice (sometimes also known as sweet rice).
Since black glutinous rice takes quite a bit of time to cook, we usually soak it for at least 4 hours, preferrably overnight, to shorten the cooking time. I usually wash and rinse them before I go to bed and soak in cold water overnight, then cook the rice the following day.
I understand that sometimes it can be hard to procure weird ingredients, like pandan leaves. And although you may be tempted to skip it since we only use 2 leaves for the whole recipe, I highly suggest you hunt down said leaves for this recipe.
Sure black glutinous rice is very fragrant on its own, but pandan leaves is our version of vanilla, and your bubur ketan hitam will definitely be different if you don’t cook it with some pandan leaves.
In most Asian grocery stores that I have frequented over the years, and over many cities throughout United States, they are usually in the freezer alongside frozen banana leaves.
Coconut milk/coconut cream
Coconut milk and bubur ketan hitam just goes hand in hand. For those of us who grow up eating bubur ketan hitam for breakfast (and tea time, or even for supper), bubur ketan hitam is just not complete without a big dollop of thick coconut milk.
If you can find coconut cream instead of coconut milk, even better!
In my photos, I added toasted sesame seeds, and slices of toasted almond. These are not common, but I have to say, the sesame seeds and the almond slices give an extra nuttiness edge to the already nutty bubur ketan hitam. But if you have nuts allergy, definitely don’t add them.
As is, the basic combination of bubur ketan hitam plus coconut milk/cream is already super delicious.
Bubur Ketan Hitam - Glutinous Black Rice Sweet Porridge
- 100 gram black glutinous rice
- 2 liter (8 cup) water
- 2 fresh pandan leaves
- 1/2 teaspoon salt
- 100-150 gram palm sugar (or regular sugar)
- 4 tablespoon thick coconut milk (or coconut cream)
- Soak glutinous black rice in cold water for 4 hours, preferrably overnight, 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 (or coconut cream) per serving.