Daily Cooking Quest

Bubur Ketan Hitam - Glutinous Black Rice Sweet Porridge

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.

Bubur Ketan Hitam - Glutinous Black Rice Sweet Porridge

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.

Bubur Ketan Hitam - Glutinous Black Rice Sweet Porridge

Pandan leaves

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.

Bubur Ketan Hitam - Glutinous Black Rice Sweet Porridge

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

Originally published on August 8, 2013. Updated on February 27, 2019 with new photos.

Bubur Ketan Hitam - Glutinous Black Rice Sweet Porridge


5.0 from 7 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 15 mins

Cook Time: 3 hours

Total Time: 3 hours 15 mins

Serves: 4

Ingredients

Instructions

  1. Soak glutinous black rice in cold water for 4 hours, preferrably overnight, drained.
  2. In a soup pot, add the glutinous rice, water, pandan leaves, and salt and bring to boil. Cook until the liquid has thickened.
  3. Reduce heat, cover the lid and simmer until it reaches a porridge like consistency.
  4. Add the sugar and stir until sugar has fully dissolved. Turn off the heat.
  5. Divide into serving bowls and add 1 tablespoon of thick coconut milk (or coconut cream) per serving.

Comments

  • wilda says:

    saya suka banget sama bubur ketan hitam. tp secara di negara tempat saya tinggal sekarang selain harga santan kalegan yg ga murah..daun pandan pun blum pernah saya temukan disini. saya siasatii dgn mengganti santan dgn campuran susu+krim+bubuk vanilla dan daun pandan saya ganti dengan bubuk vanilla. btw..thanks for sharing your recipes..^^

    • Anita says:

      Wah, salut dengan kreasinya untuk menyiasati bahan-bahan yang tidak tersedia ataupun mahal. Sepertinya pantas untuk dicoba nih Wilda :)

    • yudhi says:

      Kalau di New York sih banyak daun pandan, tapi harus di asian market, Vietnam ,Thai, Indonesian. saya dapat yang product of vietnam. merk KFI atau K Fat Inc. namanya pandang leaves atau feuille de pandang. adanya di freezer di super market. ya frozen.

      • Anita says:

        He eh, betul. Kalo di US, daun pandan selalu di frozen section.

  • Yudhi says:

    Hello Anita, untuk menghemat waktu dan bahan bakar, saya menggunakan pressure cooker dgn api kecil kira2 30 menit, lalu matikan apinya. Lalu diamkan sampai panasnya dan tekanan menurun lalu masukan gulanya. Bila perlu dimasak lagi sesuaidgn kekentalan yang di inginkan. Kesukaan saya adalah menambahkan jali jali. Jali jalinya saya rebus terpisah sampai empuk tapi masih kenyal. Lalu dicampurkan dgn bubur ketan hitam. Saya masak bubur nasi dgn pressure cooker juga. biasanya saya kasih airnya separuh dulu. Nanti kalau sudah selesai di pressure baru saya sesuaikan kekentalannya dgn selera. Thank you for sharing your recipes

    • Anita says:

      Hmm...begitu toh, thank you banget buat tipsnya. Sepertinya enak yah ditambah jali-jali, jadi pengen nyobain juga :)

  • Mary Bostow says:

    This is so creative. I have never tried something like this before. This is a good idea and amazing recipe too. Something very unique and colorful. Need to try it out.

    • Anita says:

      If you have the chance, definitely give it a try. This is a very popular and very common dessert not only in Indonesia, but also in Malaysia, Singapore, Thailand, and I believe Taiwan too.

  • Adriana Lopez Martin says:

    I love black rice. I cook it at home fairly often but have never tried it this way. This rice looks fantastic like a heavenly bowl of goodness. Love that coconut cream and the garnishes.

    • Anita says:

      On the other hand, I buy black sticky rice regularly mainly to cook bubur ketan hitam. :D

  • Noelle says:

    This was amazing! Thanks for sharing

  • Colleen says:

    I would love to try this, it looks so interesting and like nothing I've ever tried. Saving this recipe. Thanks!

    • Anita says:

      This kind of sweet porridge dessert is not too common in the West, but is everywhere in Southeast Asia and East Asia countries.

  • Natalie says:

    Wow, this looks so flavorful and delicious. I think I never had anything like this before. But flavors got me interested in this recipe. I will save it and try to get ingredients from a local store. Can't wait to give it a try.

    • Anita says:

      Yay! Hopefully you can easily find all the ingredients from your local store Natalie. :)

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