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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.