Bubur Ketan Hitam (Sweet Black Glutinous Rice Porridge)

In Indonesian & English (the English version is below the recipe written in Indonesian)

 

Bahan

Bahan bubur:

• 250 gr Ketan hitam, 2 Daun pandan-buat simpul, 1½ liter Air

• 300 gr Gula jawa-sisir, 1 Kayu manis, 3 Cengkeh-geprek

• ½ st Garam, 4 buah Nangka-iris2 kecil (opsional)

Bahan Saus:

• 400 ml Santan kental, 1 Pandan-buat simpul, ½ st Garam

• 1 st Maizena+2 st Air

Cara membuat

• Bubur: Rendam ketan di dalam air minimal 3 jam-semalaman (agar prosedur pemasakan lebih cepat). Tiriskan. Masak ketan, kayu manis, cengkeh, pandan & air di atas api sedang-besar sampai air mendidih, aduk sesekali. Kecilkan api ke rendah, buang cengkehnya. Terus masak hingga ketan lunak & kental, aduk sesekali sampai ke dasar panci agar tidak gosong. Masukkan gula jawa & garam, aduk sampai gula larut & bubur tidak berair. Buang pandan & kayu manisnya. 

• Saus: Didihkan santan, pandan & garam. Masukkan larutan maizena, aduk hingga santan mengental.

• Letakkan bubur ketan hitam di mangkuk saji, beri potongan nangka & tuangi saus santan.

Ingredients

Pudding ingredients:

• 250 gr Black glutinous rice, ½ tsp Salt, 3 Cloves-bruised

• 1 Cinnamon stick, 300 gr Coconut/Palm sugar-shaved

• 1½ liter Water, 2 Pandan leaves-tie into a knot

• 4 Jackfruit-cut small (optional)

Coconut milk sauce:

• 400 ml thick Coconut milk, 1 Pandan leaf-tie into a knot

• 1 tsp Corn starch+2 tsp Water, ½ tsp Salt

Directions

• Porridge: Soak glutinous rice in water for minimal 3 hours-over night (to reduce the cooking time). Drain. Cook glutinous rice, cinnamon, cloves & pandan leaves in water over medium-high heat until the water is boiling; stir occasionally. Reduce the heat to low; discard the cloves. Continue cooking until the rice softens & the liquid thickens. Stir once in a while; also scrape the bottom of pot to avoid burning. Stir in sugar & salt; cook until the sugar dissolved & the water absorbed. Discard the pandan leaves & cinnamon. 

• Sauce: Boil coconut milk, pandan leaf & salt. Stir in the corn starch mixture until the sauce thickens.

• Ladle the porridge into serving bowls; add Jackfruit pieces on top & then pour some sauce over.