Bubur Ketan Hitam is one of Indonesian famous sweet dessert.
It is made from black glutinous rice porridge mix with palm sugar & Santen (coconut milk). The black glutinous rice are boiled until soft added sugar & coconut milk. Pandan leaves added to give aroma. In most part of Indonesia, glutinous rice is called Ketan it is very sticky. In Sumatra they called it Bubur Pulut Hitam.
We can enjoy this street food anytime of the day. Although it is called dessert but many Indonesian eat it for breakfast or snack. It can be eaten hot or cold. In the summer I like to eat it cold but in the winter I like to eat it hot.
When I visited my parents I always have time to go to this small stall in front of a supermarket to get this Bubur Ketan Hitam. The stall is small & it stand in front of our regular supermarket. In the past I come there with my dad or my mom. Most of the time we bring it home. He start early in the morning & open until late at night. My mom like to get Ketan Hitam mix with Mug Beans that’s how I know how to eat them mix together. I like the coconut milk a bit salty & mix with the sweet from the Ketan Hitam. It is good…
2o0 gram black glutinous rice
2 lt water
240 gr palm sugar or coconut sugar (sugar)
pinch of salt
COCONUT MILK SAUCE :
240 cc thick coconut milk
1/4 tsp salt
3 pandan leaves
BUBUR KETAN HITAM
(BLACK GLUTINOUS RICE PORRIDGE)
Preparation time 4 hours
Cooking time 3 hours
Was & soak the glutinous rice in the cold water for about 4 hours
Drain the water.
Cook Ketan Hitam with water & Pandan leaves until soft & thick. Continue add more water if needed until soft.
Add the palm sugar (sugar)
Continue cooking until sugar is dissolved & the water is absorbed.
(COCONUT MILK SAUCE):
Cook thick coconut milk with salt & pandan until boil.
Serve the Bubur Ketan Hitam porridge with 1 tablespoon of the santen (coconut milk sauce).