Black glutinous rice porridge is one of famous Indonesian desserts. This porridge is very easily found in across the nation. Generally, it is served in combination with the mung bean porridge and coconut milk sauce. We can enjoy this street food any time because although it is classified as dessert but many Indonesian eat it for breakfast, for supper or sometimes as snack. It is so delicious to eat in cold or hot. I prefer to eat this porridge in cold, add some ice or eat it right after keep it for a while in refrigerator.
In Indonesian culinary, black glutinous rice porridge has so many names. In Sumatra (even in Malaysia and Singapore) is known as Bubur Pulut Hitam. While in other part of Indonesia, in Bali, it is known as Bubur Injin. Bubur means porridge in Indonesian and Malay. We can also find this kind of porridge in Thailand with name Khao Neow Dam, served with coconut milk and an extra sprinkling of sesame seeds or toasted coconut grated.
I love to eat this porridge without addition of mung bean porridge. The taste will be more crunchy but soft inside and watery, of course it is so delicious sweet dessert. I also love to see the colour combination in this porridge, it is harmony between black and white, its glossy blackness and simple white makes it both alluring everyone who eat it for the first time.
So here is the recipe..
Please remember to take enough preparation time to soaking the black glutinous rice a night before you cook them. I prefer to soak it a night to make the rice softer when is cooked.
Black Glutinous Rice Porridge with Coconut Milk
Author: Natural Cooking Club
- 200 grams black glutinous rice
- 150 grams sugar (can be substituted with coconut sugar or palm sugar)
- 2 litres water
- 2 Pandan leaves
- pinch of salt
Coconut Milk Sauce:
- 250 ml thick coconut milk
- ¼ tsp salt
- 1 Pandan leaves
- Run your fingers through the rice and check for any pebbles or other noticeable impurities.
- Rinse the rice a few times until the water clears. Cover with at least 2 inches of water and allow to soak 4 or more hours, or overnight. The rice will absorb water and grow in size. Then, drain the rice.
- Cook with water and pandan leaves, bring to boil. Reduce heat to simmer and cook partially covered until soft and thick. Add sugar and salt, continue cooking with stirring it occasionally until the porridge thicken and sugar dissolved. Turn off the heat. Set aside.
- For coconut milk sauce, cook thick coconut milk with salt and pandan leaves. We don't add any sugar in this sauce to make it contrast with the sweetened black glutinous rice.
- When ready to serve, dish the porridge into individual serving bowls and dribble some sauce over each serving.