Concoction of ketan hitam (black glutinous rice), pandan leaves (optional), lightly sweeten with gula jawa (Indonesian coconut palm sugar), serve with santen gurih (lightly salted coconut milk).

HOW I GOT HOOKED

I did not fall in love with bubuk ketan hitam until long after I moved away from Indonesia.  I discovered this beautiful black concoction while vacationing in Bali several years ago.

Bubur Injin, that’s how the Balinese call it, is a staple in breakfast spread of every hotel and yes, this is how I stumbled upon this delicious yet simple dish while staying at the Padma, Legian.

It is a perfect warm meal to end a big breakfast at the hotel before jumping into the pool or the ocean or a long day of sightseeing and shopping. 

The star of this dish is the black glutinous rice (ketan hitam) that has been simmered in water with pandan leaves until soft and creamy and lightly sweeten with gula jawa (Indonesian coconut palm sugar).  Despite the name is “black” glutinous rice, once cook it turns into a deep, dark plum/purple.

A side of lightly salted coconut milk (santen) is served on the side. I, of course, like to enjoy it with a ladle or two for a richer texture. I think of this meal as the exotic sister of creamy oatmeal.

A CLOSER LOOK AT SOME OF THE KEY INGREDIENTS

Black Glutinous Rice

Most American have probably never heard of, let alone eaten black glutinous rice.  True, it’s still quite rare compare to its brown and white sisters, but nowadays you can find black glutinous rice in most Asian grocery stores and some specialty stores and of course on Amazon.

They are also called the forbidden rice because back in the days, this whole grain rice was reserved only for the Chinese Emperor and Royal family due to its nutritional value and healing abilities.  Black rice is a good source of iron and vitamin E while also high in fiber.

It has a natural antioxidant from the anthocyanins content (the molecules that give some plants or fruits its red, blue and purple hue such as blueberries and blackberries) and believed to have anti-inflammatory and anti-carcinogenic effects.

Some studies also show anthocyanins help prevent heart disease, control obesity and reduce the symptoms of diabetes.

Gula Jawa (Indonesian Coconut Palm Sugar)

This dark brown color sugar can be found in most Asian Supermarket and commonly sold in solid round/cylinder with a somewhat soft texture and can be easily shaved off or crumbled. It is used extensively in traditional Indonesian sweet snacks (check out the klepon recipe) and sweet drinks because of its intense earthy and nutty flavor.

For this recipe if you don’t have gula jawa readily available in your pantry, feel free to substitute with coconut, muscovado or dark brown sugar.  In a pinch, cane sugar will do.

Pandan leaves

It comes from a tropical plant that is widely cultivated in southeast and south Asia.  The leaves have a dark green color and is long, narrow and blade-like in shape.

It is used to flavor a variety of dishes, similar to how vanilla bean is used.  Usually pandan leaves is steep with coconut milk, then added to a variety of dishes or steamed with sticky rice or grated coconut.

In Asian grocery stores you may also find pandan paste sold in a small bottle which is used for flavoring and coloring in many southeast Asian desserts and sweet drinks such as klepon, dadar gulung (green crepe with sweet coconut filling), pandan cake and es cendol (green jello-like spätzle in sweeten coconut mik over ice).

Green coloring is often added to the paste.  Pandan lends a very distinct floral and sweet note to any dishes.  In America, the leaves are available in the frozen section of some Asian Supermarkets (Vietnamese and Filipino stores).

When out of luck you can skip this ingredient.  Don’t be tempted to use other flavoring since the Black Glutinous Rice itself is very fragrant.

PREPARATION TIPS

• Soak glutinous black rice overnight. It will help tenderize the rice.
• In this recipe, I used Savoy brand coconut cream for a not-too-thin, not-too-thick consistency. You can use any brand of coconut cream/coconut milk available at your local grocery store.  A trick to heighten the flavor of coconut milk/cream is to add a pinch of salt.
• If using pandan leaves, make a knot before dumping it in the pot.

Yield: 5

Bubur Ketam Hitam (Black Glutinous Rice Porridge)

Print

Concoction of ketan hitam (black glutinous rice), pandan leaves (optional), lightly sweeten with gula jawa (Indonesian coconut palm sugar), serve with santen gurih (lightly salted coconut milk).

Prep Time 10 minutes

Cook Time 1 hour 15 minutes

Additional Time 8 hours

Total Time 9 hours 25 minutes

Ingredients

For the Porridge:

• 1 cup black glutinous rice
• 5 cup water
• 3-4 tbs coconut palm sugar
• ¾ tsp salt
• 1 pandan leaves (optional)

For the Coconut Sauce:

• ½ cup coconut milk/coconut cream
• 1/8 tsp salt

Instructions

To make black glutinous rice porridge

1. Place glutinous black rice in a glass bowl and add enough water to cover about 2 inches over the top of rice and soak overnight.
2. Drain rice and transfer to a medium size pot, add 5 cups of water and pandan leaves if using. Place over medium heat and bring to a boil. Turn heat to low and simmer for about 1 hour and 5 minutes uncovered or until rice is very soft and most liquid has evaporated. Stir often to avoid burning.
3. When rice is done, add sugar and salt and let simmer for another 5 minutes to dissolve sugar. Turn off heat.

To make coconut sauce (santen)

1. Combine coconut cream and salt in a small pot and simmer until mixture is warm to the touch. 
2. Turn off heat.

To serve

1. Serve Black Rice Porridge immediately or at room temperature, with coconut sauce on the side.
2. This dish keeps well in the refrigerator. Microwave for 40-45 seconds for a nice satisfying next-day breakfast.