Daily Cooking Quest

easy Indonesian recipes

Bubur Ketan Hitam - Glutinous Black Rice Sweet Porridge

We have a lot of sweet porridge in Indonesia and bubur ketan hitam is me and Piti’s favorite, by a big margin :D 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?

Bubur Ketan Hitam - Glutinous Black Rice Sweet Porridge

Bubur Ketan Hitam - Glutinous Black Rice Sweet Porridge

Bubur Ketan Hitam - Glutinous Black Rice Sweet Porridge


4.0 from 2 reviews

Categories:

Cuisine:

Prep Time: 2 hours

Cook Time: 3 hours

Total Time: 5 hours

Serves: 4

Ingredients

  • 100 gram glutinous black rice
  • 2 liter water
  • 2 pandan leaves
  • 1/2 teaspoon salt
  • 150 gram sugar
  • 4 tablespoon thick coconut milk

Instructions

  1. Soak glutinous black rice in cold water for 2 hours, 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 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 :)

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe:

Thank you! Your comment is awaiting moderation.
Something went wrong...