Bubur Ketan Hitam

Nutrition · per serving

Steps

1. 1

   Rinse the black glutinous rice under cold water 2-3 times until the water is less cloudy. This removes excess surface starch and helps the grains cook more evenly. If you have time, let it soak for 10 minutes while you measure the remaining ingredients; this short soak helps keep the recipe within the time limit.

   120 g black glutinous rice
2. 2

   Combine the rinsed rice, water, pandan leaf, and salt in a medium saucepan. Bring to a boil over medium-high heat, then lower to a gentle simmer.

   120 g black glutinous rice900 ml water1 pandan leaf, knotted1/4 tsp fine salt
3. 3

   Cook the rice gently for 20-22 minutes, stirring every few minutes and scraping the bottom of the pan so it does not catch. The porridge is ready when the grains have swollen and split, and the liquid has thickened but is still loose; it will continue to thicken as it stands.

4. 4

   Stir in the palm sugar and cook for 2-3 minutes until fully dissolved and glossy. Remove the pandan leaf. Taste and add a little more salt only if needed; the pudding should taste sweet, earthy, and lightly savory.

   60 g palm sugar, chopped
5. 5

   While the porridge finishes, heat the thick coconut milk and salt in a small saucepan over low heat for 1-2 minutes, just until warm and slightly loosened. Do not let it boil hard or it may split.

   160 ml thick coconut milk1/8 tsp fine salt
6. 6

   Let the porridge rest for 3 minutes to settle and thicken slightly. Spoon into 2 bowls and top each serving with warm salted coconut sauce. Serve hot or warm.

Origin & History

Bubur ketan hitam is a beloved Indonesian sweet porridge made from black glutinous rice, commonly eaten as a dessert or snack. It is popular across Indonesia and closely linked to the region's long tradition of combining rice, palm sugar, and coconut milk in both everyday and festive foods. The salted coconut topping balances the sweetness, a hallmark of many Indonesian sweets.