The Ketan Hitam, Bubur Pulut Hitam or black sticky (glutinous) rice porridge is a favorite sweet in Southeast Asia. There many variations of serving the Bubur Hitam – I prefer the pure Malaysian way. The black rice when cooked will turn purplish. It is sticky, starchy and absolutely high in fiber and has a distinct nutty taste.
1.5 cup black sticky rice
2 pandan leaves
5 cups water
1/4 tsp salt
150g Gula melaka
1 1/2 cups coconut milk (cream)
1. Wash the sticky rice until the water is clear
2. Pour 5 cups of water and simmer the rice together with the pandan leaves (tie into a knot) for 40 – 60 minutes until most of the water has evaporated
3. Add a little salt, sugar and the gula melaka
5. Serve with a good helping of coconut milk/cream over the dish.
Originating from the land of the Assam laksa, she is home-based in Germany. Authentic Asian cooking challenges her to bring fond foodie memories of home in her kitchen.