Hi Guys!
We are on Day 4 now of me sharing traditional sweets from Indonesia, and today I have a dessert porridge that you can serve warm or chilled or even topped with ice cubes or shaved ice. In short, so good ????
It takes a bit of time in preparing the porridge though, and black glutinous rice can create so much splatters ?
Buuuuttt….the end results is just mouth watering ????
2 c black glutinous rice
4 1/2 c water until absorbed
1 1/2 c sugar (at least, more for sweeter porridge)
3 c water, until become porridge
A pinch of salt
Coconut milk:
1 can thick coconut milk
3/4 c water
1/2 tsp salt
1 knotted Pandan lead
Black Sticky Rice Porridge (Bubur Ketan Hitam)
Servings: 0
Ingredients
- 2 c black glutinous rice
- 4 1/2 c water until absorbed
- 1 1/2 c sugar at least, more for sweeter porridge
- 3 c water until become porridge
- A pinch of salt
Coconut Milk
- 1 can thick coconut milk
- 3/4 c water
- 1/2 tsp salt
- 1 knotted Pandan lead
Instructions
Porridge
- Rinse and soak black glutinous rice overnight
- Drain water, rinse once again
- Place into a pot and pour water
- Bring to boil until water is absorbed, stir occasionally
- Cover with lid, bring down heat
- Add in sugar and additional water
- Bring to boil again, stir often, until porridge consistency
Coconut Milk
- Bring everything to boil, medium heat
- Serve porridge with coconut milk, warm or with ice cubes
