Indonesian (Javanese, Sundanese, Minang)
Bubur Ketan Hitam (Black Sticky Rice Pudding)
Black sticky rice and coconut cream come together in this Indonesian pudding, perfumed with pandan and simmered on the stove. It's finished with swirl of fresh squeezed creamy coconut cream.
2 hr · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 60 min · Cook 60 min · 120 min total
- medium
- 1
Rinse rice thoroughly for 2 minutes under running water. Drain well. Put 5 cups of water, rice and pandan leaves into a heavy stockpot. Simmer over medium heat for approximately 40 minutes.
- 2
Add palm sugar syrup and continue to cook until most of the liquid has evaporated. Season with a pinch of salt. Remove from heat, allow to cool.
- 3
Serve at room temperature, topped with a swirl of fresh squeezed creamy coconut cream.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
