Bubur Ketan Hitam
A very distinctive traditional dessert, jet black in color, with a soft and sticky texture. It has a sweet, rich taste from brown sugar and a fragrant aroma of pandan. And served with a thick, savory coconut milk sauce. The sweet and savory combination is just right, warming and healthy, making it very popular in Indonesia.
Shared by Novita Suhardiani
Time
55 min
Serves
4
Difficulty
easy
🛒 Ingredients
- 150 grams of black sticky rice, wash clean
- 1 liter of water
- 120 grams of brown sugar, finely sliced
- 2 tablespoons granulated sugar (to taste)
- 3 pandan leaves, tie in a knot
- Garam 1/2 sendok teh
- 250ml thick coconut milk
- Additional pandan leaves for decoration
👩🍳 Instructions
- 1
Soak black sticky rice for at least 30 minutes to soften it quickly, then drain.
- 2
Rebus air dan daun pandan hingga mekar dan lunak
- 3
Add brown sugar, granulated sugar and a pinch of salt. Stir well until the sugar dissolves and the sauce thickens slightly
- 4
In a separate pan, boil the coconut milk with the remaining salt and pandan leaves, stir continuously so it doesn't break, turn off the heat after boiling for a while
- 5
Serve the sticky rice porridge in a bowl, pour the coconut milk sauce on top, garnish with fresh pandan leaves.