Bubur Ketan Hitam (Sweet Black Rice with Coconut Milk)
Bubur ketan hitam is a dish of black glutinous rice pudding with coconut milk.
Source and licence
"Bubur Ketan Hitam (Sweet Black Rice with Coconut Milk)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Bubur_Ketan_Hitam_(Sweet_Black_Rice_with_Coconut_Milk), revision 4541105), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Bubur_Ketan_Hitam_(Sweet_Black_Rice_with_Coconut_Milk)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4541105
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Associated with Southeast Asian by curated dish list: bubur ketan, claimed by several countries (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 250 grams black glutinous rice
- 1 ½ litres water
- 2 pandan leaves
- 250 grams coconut sugar or palm sugar, microwaved for couple minutes to dissolve easily
- 1 pinch salt
- 350 ml thick coconut milk
- ¼ teaspoon salt
Method
- Soak black glutinous rice in water overnight.
- Drain the rice. Cook with water and pandan leaves until soft and thick.
- Add coconut sugar and salt, and continue cooking until the sugar is dissolved and the water is absorbed.
- Cook thick coconut milk with salt and pandan for a few minutes.
- Serve the black rice pudding in a bowl, and pour coconut milk sauce on top.