Dish

Bubur ketan hitam

Bubur ketan hitam is made by cooking black glutinous rice with water until it is soft and tender. The rice is then simmered in coconut milk and palm sugar until it becomes thick and creamy. The dish is usually served hot or cold and is often topped with coconut cream. Bubur ketan hitam is a sweet and creamy dessert that is popular in Indonesia.

Asian cuisine› Indonesian cuisine

Breakfast

Origins and history

Bubur ketan hitam is an Indonesian dessert that originated in Java. It is a popular dessert that is often served during special occasions such as weddings and religious ceremonies. The dish is usually topped with coconut cream and is sometimes served with sliced mango or banana.

Dietary considerations

Bubur ketan hitam is suitable for vegetarians and vegans as it does not contain any meat or animal products. It is also gluten-free and dairy-free, making it a great option for people with dietary restrictions. However, people with nut allergies should avoid this dish as it contains coconut milk.

Variations

There are many variations of bubur ketan hitam, such as bubur sumsum (made with rice flour), bubur kacang hijau (made with mung beans), and bubur candil (made with glutinous rice balls).

Presentation and garnishing

Bubur ketan hitam is usually served in a bowl with coconut cream on top. The dish is often garnished with chopped scallions or sesame seeds.

Tips & Tricks

To make the dish more flavorful, you can add pandan leaves or cinnamon sticks to the rice while it is cooking. You can also adjust the sweetness of the dish by adding more or less palm sugar.