Bubur ketan hitam, bubur pulut hitam or bubur injun is an Indonesian sweet dessert made from black glutinous rice porridge with coconut milk and palm sugar or cane sugar. The black glutinous rice are boiled until soft, and sugar and coconut milk are added. It is often describes as “black glutinous rice pudding“. It is often served as dessert or snack, for supper, for tea time, anytime of the day; however, it is a popular choice for breakfast for those who prefer sweet treat instead of its savory counterpart bubur ayam.
It is sometimes referred to simply as ketan hitam or pulut hitam, meaning “black glutinous rice”, while bubur means porridge in Indonesian and Malay. In most parts of Indonesia, glutinous rice is called ketan, while in Malaysia and also Sumatra in Indonesia, it is called pulut. Slightly different names may be used in different regions of Indonesia, such as ketan item in Javanese areas, and bubur injun or injin in Bali. Other than porridge, black glutinous rice is also can be made into fermented delicacies called tapai.
The most basic variant of bubur ketan hitam only consists of black glutinous rice porridge sweetened with palm sugar. While coconut milk, pandan leaves and a pinch of salt might be added to give aroma. However, in most part of Indonesia, bubur ketan hitam is always served with kacang hijau (mung beans), and accompanied with bread. This black glutinous rice and mung beans combo is often simply called as bubur kacang hijau. Sometimes, a more fancy restaurant’s variant is served with additional toppings, such as slices of baked or fried banana, or cinnamon powder. (wikipedia.org)
- 100 gram glutinous black rice
- 2 liter water
- 2 pandan leaves
- ½ teaspoon salt
- 150 gram sugar
- 4 tablespoon thick coconut milk
Coconut Milk sauce
- 250 ml think coconut milk
- ¼ teaspoon of salt
- 2 Pandan leaves
- 25 g rice flour & 25 g white glutinous rice flour (tepung ketan), mix with 50 ml water
How to make Bubur Ketan Hitam/Glutinous rice Porridge:
- Soak glutinous black rice in cold water for 2 hours, drained.
- In a soup pot, add the glutinous rice, water, pandan leaves, and salt and bring to boil. Cook until the liquid has thickened.
- Reduce heat, cover the lid and simmer until it reaches a porridge like consistency.
- Add the sugar and stir until sugar has fully dissolved. Turn off the heat.
- Boil the coconut milk together with pandan leaves and salt. When it’s boiling pour the the mixture of rice flour and white glutinous rice flour then stir it until boiled n turn off the stove.
- Divide into serving bowls and add 1 tablespoon of thick coconut milk per serving.