Recipe: Bubur ketan hitam - Black rice pudding
Bubur Ketan Hitam is a delicious black rice pudding, mostly eaten for dessert, but sometimes also for breakfast.
- 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
- 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.
- 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.
- Serve the Bubur Ketan Hitam at room temperature, topped with some creamy coconut cream.
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