Bubur Ketan Hitam

Ingredients

Instructions

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •If your black glutinous rice is very old or especially hard, it may need longer than 30 minutes total; a 1-2 hour soak or overnight soak will shorten stovetop cooking.
• •For a looser dessert, stir in an extra 50-100 ml hot water at the end; for a thicker pudding, simmer 2-3 minutes longer.
• •Palm sugar gives the most authentic flavor, but dark coconut sugar can substitute in the same amount.
• •A small slice of ginger simmered with the rice is a nice variation, though the classic version can be as simple as rice, pandan, sugar, coconut milk, and salt.

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