Silky Indonesian Bubur Ketan Hitam with Coconut Milk
Indulge in this delectable Indonesian dessert, where creamy coconut milk meets sweet, silky black sticky rice. Perfect for brunch or as a satisfying late-night treat.
Preparation
Get these tasks done before you start cooking.
Preparing the Black Sticky Rice
- 1
Rinse the Rice
Rinse the black glutinous rice under cold water until the water runs clear.
- 2
Soak the Rice
Soak the rice in water for at least 1 hour or overnight for best results.
- 3
Drain the Rice
Drain the soaked rice before use.
Preparing the Coconut Topping
- 1
Combine Ingredients
In a small saucepan, combine coconut milk, sugar, salt, and pandan leaf.
Tip: For extra aroma, lightly toast the pandan leaf before adding.
- 2
Simmer Mixture
Simmer gently over low heat, stirring occasionally, until the sugar dissolves.
Tip: Avoid boiling the coconut milk to prevent it from curdling.
- 3
Finish Topping
Remove the pandan leaf and set aside.
How to Make Silky Indonesian Bubur Ketan Hitam with Coconut Milk
Total time: 2 h · Yields 4 servings
- 1
Cook the Rice
In a large pot, combine drained rice and 4 cups of water. Simmer over medium heat until the rice turns soft and creamy, about 60 minutes.
- 2
Add Sweetness
Stir in the grated palm sugar and continue cooking until it melts completely and incorporates with the rice.
- 3
Final Touch
Drizzle with warm coconut topping before serving for a creamy finish.
Chef's Tips
Further reading
Frequently asked questions
Can I store leftovers?
Yes, store in an airtight container in the refrigerator for up to 3 days.
Can I use regular white rice instead?
It's best to use black glutinous rice for the authentic texture and flavor.
How do I reheat this dish?
Reheat gently on the stovetop, adding a splash of water or coconut milk if it's too thick.
Is it necessary to soak the rice overnight?
Soaking overnight is recommended for the creamiest texture but not necessary.
Can I substitute palm sugar with another sweetener?
Brown sugar or coconut sugar works well as a substitute.
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