Bubur Ketan Hitam (Black Glutionous Sweet Porridge)

Bubur ketan hitam, or black glutinous sweet porridge, is one of the classic traditional Indonesian desserts that is very comforting and warm to the tummy. Usually, people will serve this sweet porridge as a breakfast item as it is quite filling. Also, this black sweet porridge will give a boost of energy in the morning before lunch time. However, bubur ketan hitam is also a great dish to have in between meals or as a dessert.

This black glutinous sweet porridge (bubur ketan hitam) is considered as healthy dessert as it contains lots of fiber, so it is good for your digestion system. Plus, the black glutinous rice is also nutritious and packed with loads of antioxidants. Therefore, bubur ketan hitam is usually included in the menu when most Indonesian observe their fasting period during Ramadan. It is also true for this one classic Indonesian savory treat, Kastengel.

Easy to make, not too sweet – it’s just the right amount of sweetness, and very satisfying to the tummy, this bubur ketan hitam is a must-try. As black glutinous rice is quite healthy, there are many variations of this dessert around South East Asia. You can find this dessert in Thailand, Malaysia, Vietnam and many more. Why don’t you give it a try and let me know that you think? 😊

Tools I used:

• Dutch oven – I love this Dutch oven because it heats evenly. Also, it is easy to clean and very durable.
• Small saucepan – non-stick, heat-up evenly, and easy to clean. This one is great to have for making poached egg, sauce, and one-person instant noodle ^^.

Tip: Remember to soak the black glutinous rice in water, at least 12 hours, or overnight prior to cooking if you prefer to cook using stove. This will reduce the cooking time and ensure that the black glutinous rice will be soft and smooth. Also, add the sugar towards the end of cooking process, so that the porridge will not be burned easily. Sugar tends to burn easily with heat.

Ingredient:

• ½ lb (about 220 gr) black glutinous rice
• 5 oz (about 150 gr) palm sugar or can be substituted with brown sugar
• 7 cups water or 4 ½ cup water if using instant pot/pressure cooker
• 2 pandan leaves – cut into 2-inches length
• ½ teaspoon salt

White coconut sauce:

• 1 cup coconut cream
• A pinch of salt
• 1 pandan leaf – cut into 2-inches length
• Nata de Coco (to garnish)

Direction:

Stove-top cooking

• Prior to cooking, clean and drain the black glutinous rice. In a deep pot, soak the black glutinous rice with water overnight, or, at least 12 hours beforehand. Do not skip this step if you are cooking with stove.
• Add the cut pandan leaves to the pot. Place the pot on the stove and turn on the heat under medium heat. Bring it to a boil.
• Once it is boiled, reduce the heat to simmer (low heat) and cook until the black glutinous rice is soft, smooth and gooey. Stir occasionally when it is cooking. Add water if need to – you are looking for a thick porridge texture.
• Turn off the heat, then add salt and sugar. Adjust the taste according to your liking – add more sugar if you like it to be sweeter.

White coconut sauce:

• Pour the coconut cream into a small saucepan. Add some cut pandan leaves.
• Stir and cook it under low heat. Turn off the heat once it starts to bubble. You only want to “heat” the cream up.
• Add in a pinch of salt and give it a good stir.

Assemble:

• Scoop a ladle of the black glutinous sweet porridge into a small bowl. Add a tablespoon (or more) of the white coconut sauce on top. Enjoy!
• This black glutinous sweet porridge (bubur ketan hitam) can be enjoyed warm or in room temperature. Hope you enjoy it as much as I do. Bon Appetit!

Instant pot/ pressure cooker cooking

• Prior to cooking, clean, rinse and drain the black glutinous rice. Add the rice into the instant pot/pressure cooker.
• Add the cut pandan leaves, salt, sugar and about 4.5 cups of water to the pot. Give a good stir.
• Close the lid and press on “pressure cooker”. Put on “high pressure” and set the timer to cook for about 1 hour and 15 minutes. Ensure that the steam release is locked.
• Once it’s done, let the instant pot/pressure cooker release the steam naturally. Do not force it to release the steam – it will result in softer, smoother texture if release naturally.
• FYI – you can still adjust the sweetness of the black sweet porridge when you open the lid. Add more sugar if you like it sweeter or add a pinch of salt if you like to have a hint of savory flavor in it. Enjoy!