Ketan Hitam Bubur (Black Glutinous Rice Porridge)
A sweet and creamy Indonesian dessert porridge made with black glutinous rice, cooked with coconut milk and palm sugar. This version uses a gluten-free substitute.
Ingredients
- 1 cup Black Rice (Gluten-Free)
- 6 cups Water
- 2 cups Coconut Milk
- 1/2 cup Palm Sugar
- 1 Pinch of Salt
- 2 Pandan Leaves
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the black rice thoroughly.
- 2In a large pot, combine the black rice and water. Bring to a boil, then reduce heat and simmer for about 45 minutes to 1 hour, or until the rice is soft and has absorbed most of the water.
- 3Add coconut milk, palm sugar, salt, and pandan leaves to the pot. Stir well to combine.
- 4Simmer for another 15 minutes, stirring occasionally, until the porridge has thickened to your desired consistency and the palm sugar has dissolved.
- 5Remove the pandan leaves before serving.
- 6Serve warm or at room temperature.
Substitutions
Glutinous Rice → Black Rice
Glutinous rice can sometimes cause confusion as it means 'sticky' and isn't related to the gluten protein. However, to ensure no confusion and safety for those with celiac, this uses a certified gluten free black rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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