How to make Bubur Ketan hitam - black rice pudding

Bubur ketan hitam, is an Indonesian sweet dessert made from black glutinous rice porridge with coconut milk and palm sugar or cane sugar. The black glutinous rice are boiled until soft, and sugar and coconut milk are added. It is often describes as "black glutinous rice pudding". It is often served as dessert or snack, for supper, for tea time, anytime of the day, however it is a popular choice for breakfast for those who prefer sweet treat instead of its savory counterpart bubur ayam.




It is sometimes referred to simply as ketan hitam , meaning "black glutinous rice", while bubur means porridge in Indonesian. In most parts of Indonesia, glutinous rice is called ketan. 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.

Serves:	4
Preparation time:	1 hour
Cooking time:	2 hours
Ready in:	3 hours

Ingredients

• 1¾ cups black sticky rice
• 2 pandan leaves
• 5 cups water
• ½ cup palm sugar syrup
• ½ teaspoon salt
• 1½ cups coconut cream
• Pinch of salt

Directions

1. Rinse the rice thoroughly for 2 minutes under running water. Drain well. Put 5 cups of water, rice and pandan leaves into a heavy stockpot. Simmer over medium heat for 40 minutes.
2. Add palm sugar syrup and continue cooking until most of the liquid has evaporated. Season with a pinch of salt and remove the stockpot from the heat. Let it cool.
3. Serve the Bubur Ketan Hitam at room temperature, topped with some creamy coconut cream.