Meet the delicious bubur ketan Hitam

Bubur ketan hitam is a delicious Indonesian dessert, famous for its unique sweet flavor and creamy texture. It consists of a pudding made from black rice (ketan hitam), which is a variety of glutinous rice. To obtain its characteristic texture, it is slowly cooked with water, palm sugar or brown sugar, and is often served with coconut milk.

As we mentioned, this dessert originates from Indonesia, where black rice is a common ingredient in many traditional recipes. It can also be found in other parts of Southeast Asia, with variations in ingredients and preparation.

Bubur ketan hitam is typically served in small bowls or glasses. Pour a portion of the hot or warm pudding and add a generous amount of coconut milk on top. Some versions also include a little extra sugar or syrup for those who prefer a sweeter flavor. It can also be decorated with a sprig of pandan or some grated coconut.

This dessert is eaten with a spoon and enjoyed warm or at room temperature. The special thing about this dish is the mixture of the texture of black rice and the creaminess of coconut milk.

How to prepare bubur ketan hitam at home

Ingredients

For the black rice pudding:

• 1 cup black rice (ketan hitam)
• 4 cups of water
• 1/2 cup palm sugar (or brown sugar)
• 1/4 teaspoon salt

Coconut milk:

• 1 cup coconut milk
• 1 tablespoon sugar (optional)
• a pinch of salt

Preparation of black rice pudding:

1. Soak the rice: Wash the black rice under cold water until the water runs clear. Then, soak the rice in water for at least 4 hours or overnight to soften it.
2. Cook the rice: Drain the rice and place it in a saucepan with 4 cups of water. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, covered, for about 30-40 minutes, or until the rice is tender and has absorbed most of the water.
3. Add sugar and salt: Add the palm sugar and salt to the cooked rice, and stir well. Simmer for about 10 more minutes, until the sugar dissolves and the pudding has a thick, creamy consistency.

Coconut milk:

4. Heat the coconut milk: In a small saucepan, heat the coconut milk over medium heat. If desired, add sugar and a pinch of salt to adjust the flavor. Heat until lukewarm, but do not let it boil.

Serve:

5. Presentation: Serve hot black rice pudding in individual bowls. Add a dollop of warm coconut milk on top. You can decorate with some grated coconut or a sprig of pandan if you wish.