Bubur ketan or pulut hitam, literally “black glutinous rice porridge”, is a sweet dessert porridge that’s common to the Malay Archipelago.
- 150g dried glutinous black rice rice (soak overnight beforehand)
- 2 litres water
- 2 pandan leaves, knotted.
- 3 tbsp raw sugar
- ½ tsp salt
- A drizzle of coconut cream (garnish)
- Wash the black rice thoroughly and drain.
- Put the black rice and the water in a large pot. Bring to a boil.
- Lower the heat, and leave to simmer.
- After an hour, add the sugar, salt, and pandan leaves.
- Simmer for another hour, until the rice is so soft it’s barely distinguishable from the water. Adjust sugar. Turn off the stove.
- Dish out to a serving bowl, drizzle with coconut cream, and serve.
- For this recipe, I’ve used raw sugar, but you can use any type of sugar you like.
- I haven’t used much sugar because I can’t handle anything too sweet. Do taste before serving, and adjust to your liking.
Keywords: Healthy, Coconut, Pandan, sugar