Ingredients with Measurements:
- 1 cup black glutinous rice
- 4 cups water
- 1 pandan leaf
- 1/2 cup palm sugar
- 1/2 tsp salt
- 1 can (13.5 oz) coconut milk
Special equipment needed:
- Rice cooker or pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the black glutinous rice and soak it in water for at least 4 hours or overnight.
2. Drain the rice and put it in a rice cooker or pot with 4 cups of water and a pandan leaf.
3. Cook the rice until it is soft and tender, about 30-40 minutes.
4. In a separate pot, melt the palm sugar with a little bit of water until it dissolves.
5. Add the melted palm sugar and salt to the cooked rice and stir well.
6. Pour in the coconut milk and stir until well combined.
7. Cook the mixture over low heat for another 10-15 minutes, stirring occasionally, until the mixture thickens.
8. Remove the pandan leaf and serve hot or chilled.
- Time:
Preparation time: 4 hours (soaking time) + 10 minutes (preparation time)
- Cooking time: 40-50 minutes
Temperature:
- Cooking temperature: Medium heat for rice cooking, low heat for coconut milk mixture
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 360
- Fat: 15g
- Carbohydrates: 54g
- Protein: 4g
- Fiber: 3g
Substitutions for ingredients:
- Regular glutinous rice can be used instead of black glutinous rice.
- Brown sugar or white sugar can be used instead of palm sugar.
- Vanilla extract or cinnamon can be used instead of pandan leaf.
Variations:
- Add sliced bananas or mangoes as a topping.
- Use coconut cream instead of coconut milk for a richer flavor.
- Add a pinch of ground ginger or cardamom for a spicier flavor.
Tips and tricks:
- Soaking the rice overnight will help it cook faster and become more tender.
- Stir the mixture frequently to prevent it from sticking to the bottom of the pot.
- Adjust the sweetness and saltiness to your liking.
Storage instructions:
- Store any leftover bubur ketan hitam in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the bubur ketan hitam in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the bubur ketan hitam in individual bowls or cups.
- Top with sliced bananas or mangoes, toasted coconut flakes, or chopped nuts.
Garnishes:
- Sliced bananas or mangoes, toasted coconut flakes, or chopped nuts.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- None.
Troubleshooting advice:
- If the mixture is too thick, add more water or coconut milk to thin it out.
- If the mixture is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to soak the rice for at least 4 hours or overnight to ensure it is fully cooked.
- Store any leftover bubur ketan hitam in the refrigerator and consume within 3 days.
Food history:
- Bubur ketan hitam is a traditional Indonesian dessert made from black glutinous rice and coconut milk.
Flavor profiles:
- Sweet, nutty, and creamy.
Serving suggestions:
- Serve hot or chilled as a dessert or snack.
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Region: Indonesian