Learn how to cook bubur ketan hitam(black glutinous rice) by following this fail-proof and easy recipe.
Kitchenesia.com - Bubur ketan hitam (black glutinous rice) falls somewhere between soup and dessert. It is typically a food everyone ate when rain pouring for it was warm and fulfilling. Also, its street vendor always stayed on the move despite bad wheater. So it was more of an option limitation than a craving.
Today, the street vendor has been less visible than they were used to be ten years ago. So if you want to enjoy the appropriate sweetness of bubur ketan hitam, you should make it yourself. Don't worry, this recipe below will tell you how.
Duration: 45 minutes
Yields: 4 Porsi
100 gram black glutinous rice, soak in a room-temperature water for 2 hour.
2.000 ml water
3/4 tsp salt
2 pandan leaves
75 grams sugar
For coconut milk stock:
350ml coconut milk
1 pandan leaf
1/4 tsp salt
1. Boil black glutinous rice, water, salt and pandan leaves until half mushy and thick. Then add sugar, boil while stirring constantly until cooked. Remove from pot.
2. To make oconut milk stock, boil coconut milk, pandan leaf, and salt. Stir constantly until boiled.
3. Serve bubur ketan hitam (black glutinous rice porridge) with diced white bread.