Last modified on 5 November 2013, at 14:24

Cookbook:Bubur ketan hitam

Bubur Ketan Hitam (Black Glutinous Rice Porridge with Coconut Milk)

IngredientsEdit

PorridgeEdit

  • 250 grams black glutinous rice
  • 1 ½ litres water
  • 2 pandan leaves
  • 250 grams coconut sugar (can be substituted for palm sugar), microwaved for couple minutes to dissolve easily
  • pinch of salt

Coconut Milk SauceEdit

  • 350 cc thick coconut milk
  • ¼ teaspoon salt
  • 2 pandan leaves

DirectionsEdit

PorridgeEdit

  1. Soak black glutinous rice in water overnight.
  2. Drain the rice. Cook with water and pandan leaves until soft and thick.
  3. Add coconut sugar and salt, and continue cooking until the sugar is dissolved and the water is absorbed.

Coconut Milk SauceEdit

  1. Cook thick coconut milk with salt and pandan for a few minutes.

ServingEdit

  • Serve the black rice pudding in a bowl.
  • Pour coconut milk sauce on top of the porridge.
  • Additional toppings might be added, such as sliced baked banana, brown sugar powder, or cinnamon powder.