Indonesian Black Sticky Rice Pudding with Coconut Cream
Indulge in the rich and delightful flavors of this Indonesian Black Sticky Rice Pudding, also known as Bubur Ketan Hitam. This traditional dessert is made with glutinous black rice, simmered to perfection and sweetened with fragrant palm sugar. The addition of creamy coconut milk elevates this dessert, giving it a lush texture and a tropical touch. Perfect for sharing at family gatherings or enjoying as a comforting treat on your own, this pudding can be served warm or at room temperature, making it a versatile dessert for any occasion.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
black sticky rice
1 3/4 cups (Rinse thoroughly under cold running water.)
pandan leaves
2 (Tied in a knot for easy removal.)
water
5 cups (Use for cooking the rice.)
palm sugar
1/2 cup (Chopped or grated for easy melting.)
salt
1/2 teaspoon (Add as needed for seasoning.)
coconut cream
1 1/2 cups (Freshly squeezed or canned, for serving.)
Instructions
1
Begin by rinsing the black sticky rice thoroughly under cold running water for about 2 minutes to remove excess starch, then drain well.
2
In a heavy stockpot, combine the rinsed rice with 5 cups of water and the pandan leaves. Bring the mixture to a gentle simmer over medium heat.
3
Cook the rice for approximately 40 minutes, stirring occasionally, until the grains are tender and the pudding begins to thicken.
4
Once the rice is cooked, stir in the palm sugar and a pinch of salt. Continue cooking for an additional 10-15 minutes, or until most of the liquid has evaporated and the mixture achieves a creamy consistency.
5
Remove the pot from heat and let the pudding cool slightly. It can be served warm or left to cool at room temperature.
6
To serve, dish the pudding into bowls, and generously top each serving with a swirl of fresh coconut cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Indonesian Black Sticky Rice Pudding?
Indonesian Black Sticky Rice Pudding, also known as Bubur Ketan Hitam, is a traditional dessert made with glutinous black rice, palm sugar, and coconut cream.
What is the local name for this dessert?
In Indonesia, this popular sweet treat is called Bubur Ketan Hitam.
What are the primary ingredients?
The main ingredients include black sticky rice, pandan leaves, water, palm sugar, a pinch of salt, and coconut cream.
How much black sticky rice do I need?
The recipe calls for 1 3/4 cups of black sticky rice.
Do I need to rinse the rice?
Yes, you should rinse the rice thoroughly under cold running water for about 2 minutes to remove excess starch.
How much water is used for cooking?
You will need 5 cups of water to cook the rice.
What is the purpose of pandan leaves?
Pandan leaves are added to the rice while simmering to provide a unique, fragrant, and tropical aroma.
How should I prepare the pandan leaves?
The pandan leaves should be tied in a knot so they can be easily removed after cooking.
How long does the rice take to cook initially?
The rice should be simmered over medium heat for approximately 40 minutes until the grains are tender.
When should I add the palm sugar?
Add the palm sugar after the rice has simmered for 40 minutes and the grains have become tender.
How much palm sugar is required?
The recipe uses 1/2 cup of chopped or grated palm sugar.
Why is salt added to the pudding?
A 1/2 teaspoon of salt is added to enhance the flavor and balance the sweetness of the palm sugar.
How long do I cook the pudding after adding sugar?
Continue cooking for an additional 10-15 minutes until most of the liquid has evaporated and it becomes creamy.
What should the final consistency be?
The pudding should achieve a lush, thick, and creamy consistency.
How is the coconut cream used?
The coconut cream is used as a topping; it is swirled onto each serving for added richness.
Can I use canned coconut cream?
Yes, you can use either freshly squeezed or canned coconut cream for this recipe.
Is this recipe vegan?
Yes, this Indonesian Black Sticky Rice Pudding is naturally vegan as it uses coconut cream instead of dairy.
Is black sticky rice gluten-free?
Yes, despite being called 'glutinous' rice due to its sticky texture, it is naturally gluten-free.
Can I serve this dessert warm?
Yes, the pudding can be served warm, which is very comforting, or at room temperature.
How many ingredients are in this recipe?
There are 6 total ingredients used in this recipe.
What type of pot should I use?
A heavy stockpot is recommended to ensure even heat distribution and prevent the rice from burning.
What kind of sugar can I use if I don't have palm sugar?
While palm sugar is traditional for its caramel-like flavor, you can use brown sugar as a substitute if necessary.
Is this considered a tropical dessert?
Yes, the use of coconut cream and pandan leaves gives this pudding a distinctly tropical flavor profile.
Can this be eaten for breakfast?
While often served as a dessert, its porridge-like consistency makes it a popular breakfast choice in many Southeast Asian cultures.
Do I need to stir the rice while it cooks?
Yes, you should stir the mixture occasionally to prevent the rice from sticking to the bottom of the pot.
How should the palm sugar be prepared?
The palm sugar should be chopped or grated so that it melts quickly and evenly into the pudding.
What color is the finished pudding?
The pudding has a deep, rich purple-black color, which contrasts beautifully with the white coconut cream.
How long does the entire process take?
The total cooking time is roughly 50 to 55 minutes, plus preparation time.
Can I serve this at room temperature?
Yes, it is equally delicious when served at room temperature.
What makes the texture 'sticky'?
The high starch content of the black glutinous rice creates the signature sticky and chewy texture of the pudding.