In Yogyakarta, Indonesia, there are a lot of hunble eatery-places and street vendors that offer this traditional porridge dessert made of black glutinous rice, and is called Bubur Ketan Hitam. I have always liked this dessert, but I got so addicted during my uni life 😂
It is sweet and served with (a little) salted coconut milk. Sometimes some people would have it warmed, sometimes chilled, and other times with sweetened condensed milk.
It is soooo good, believe me 😉
Although this porridge is categorized as dessert, people would have it anytime of the day, especially university students. It is affordable, satisfying, and those eatery-places usually stay open from 11 AM to 4 AM; and you know uni students don’t really sleep 😅, so they are really convenient.
salt to taste
375 cc coconut milk
Boil coconut milk, add salt to taste, take off from heat, set aside.
1 block of compressed palm sugar (available at Asian stores, if not just use dark brown sugar)
Boil palm sugar in enough water to produce 125 ml syrup, set aside
Porridge:
400 grams black glutinous rice
2 screwpine leaves (daun pandan)
1250ml water
2 tbsps sugar
A pinch or two salt
Bring to boil rinsed black glutinous rice, water and pandan leaves.
Lower heat to medium-high, and keep cooking and stirring often, for 40 minutes (or until black glutinous rice turn into porridge texture).
Add in palm sugar syrup and sugar, simmer until the water almost evaporated, then add in salt.
Take off from heat, and stir to cool a bit.
Pour some into serving bowls/cups, top with coconut milk and serve.
Bubur Ketan Hitam
Ingredients
Coconut Milk
- salt to taste
- 375 cc coconut milk
Porridge
- 400 grams black glutinous rice
- 2 screwpine leaves daun pandan
- 1250 ml water
- 2 tbsps sugar
- A pinch or two salt
- 1 block of compressed palm sugar available at Asian stores, if not just use dark brown sugar
Instructions
- Boil coconut milk, add salt to taste, take off from heat, set aside.
- Boil palm sugar in enough water to produce 125 ml syrup, set aside
Porridge
- Bring to boil rinsed black glutinous rice, water and pandan leaves.
- Lower heat to medium-high, and keep cooking and stirring often, for 40 minutes (or until black glutinous rice turn into porridge texture).
- Add in palm sugar syrup and sugar, simmer until the water almost evaporated, then add in salt.
- Take off from heat, and stir to cool a bit.
- Pour some into serving bowls/cups, top with coconut milk and serve.
