Bubur Ketan Hitam (Sweet Black Rice with Coconut Milk)
Bubur ketan hitam is an Indonesian pudding of black glutinous rice simmered with palm sugar and finished with coconut milk. The rice is soaked overnight, so it cooks down into a thick, glossy porridge with a chewy bite. Pandan leaves perfume both the rice and the sauce. The coconut milk is cooked separately with a little salt, which keeps the sweet pudding from tasting flat.
Instructions
Put the black glutinous rice in a bowl, cover it with water, and leave it to soak overnight.
Drain the soaked rice and tip it into a pot with the 1 ½ litres of water and the first 2 pandan leaves. Cook until the grains are soft and the liquid has thickened into a porridge.
Stir in the coconut sugar and the pinch of salt. Keep cooking until the sugar has fully dissolved and the rice has absorbed most of the liquid. Warming the sugar in the microwave beforehand helps it melt in quickly.
In a separate small pan, heat the thick coconut milk with the ¼ teaspoon of salt and the remaining 2 pandan leaves. Cook for a few minutes, then remove from the heat.
Spoon the black rice pudding into bowls and pour the salted coconut milk over the top. Add sliced baked banana, brown sugar powder, or cinnamon powder if you like.
Make it personal.
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