Ingredients with Measurements:
- 1 cup black glutinous rice
- 6 cups water
- 1 pandan leaf
- 1 cup coconut milk
- 1/2 cup palm sugar
- Pinch of salt
Special equipment needed:
- Rice cooker or pot with lid
- Wooden spoon
Step-by-step instructions:
a. Rinse the black glutinous rice with water until the water runs clear.
b. Soak the rice in water for at least 4 hours or overnight.
c. Drain the rice and place it in a rice cooker or pot with 6 cups of water and pandan leaf.
d. Cook the rice until it is soft and fully cooked.
e. In a separate pot, heat the coconut milk, palm sugar, and salt until the sugar dissolves.
f. Pour the coconut milk mixture into the cooked rice and stir well.
g. Cook the rice and coconut milk mixture over low heat for 10-15 minutes until it thickens.
h. Serve the bubur ketan hitam hot or cold.
- Time:
Preparation time: 4 hours (for soaking the rice)
- Cooking time: 1 hour
5. Temperature:
- Rice cooker or pot: medium heat
- Coconut milk mixture: low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300 per serving
- Fat: 10g
- Carbohydrates: 50g
- Protein: 4g
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 jackfruit to the bubur ketan hitam for extra sweetness.
- Top with coconut flakes or roasted peanuts for added texture.
Tips and tricks:
- Soaking the rice overnight will help it cook faster and become softer.
- Stir the rice frequently while cooking to prevent it from sticking to the bottom of the pot.
- Adjust the sweetness of the coconut milk mixture to your liking.
Storage instructions:
- Store the 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 frequently, until heated through.
Presentation ideas:
- Serve the bubur ketan hitam in small bowls or cups.
- Garnish with coconut flakes or roasted peanuts.
Garnishes:
- Coconut flakes
- Roasted peanuts
- Sliced bananas
- Jackfruit
Pairings:
- Indonesian fried chicken (ayam goreng)
- Grilled fish (ikan bakar)
- Fried tofu (tahu goreng)
Suggested side dishes:
- Indonesian vegetable salad (gado-gado)
- Steamed rice (nasi putih)
- Fried noodles (mie goreng)
Troubleshooting advice:
- If the rice is too dry, add more water or coconut milk.
- If the rice is too wet, 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 and safe to eat.
Food history:
- Bubur ketan hitam is a traditional Indonesian dessert made from black glutinous rice and coconut milk.
Flavor profiles:
- Sweet, creamy, and slightly nutty.
Serving suggestions:
- Serve the bubur ketan hitam as a dessert or snack.
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Region: Indonesian