Betawi Jhajariya - Sweet Rice Pudding with Coconut Milk

Ingredients

In the original Indian version of Jhajariya, the dish is made with ghee (clarified butter), milk, and sugar. However, in this Betawi adaptation, we replace ghee with coconut milk to infuse the dish with the distinct flavor of Betawi cuisine. Additionally, we use jaggery instead of sugar to add a unique caramel-like sweetness, and pandan leaves for their aromatic essence. We alse have the original recipe for Jhajariya, so you can check it out.

• 1 cup (200g) glutinous rice 1 cup (200g) glutinous rice
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 2 pandan leaves, tied in a knot 2 pandan leaves, tied in a knot
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (20g) toasted coconut flakes, for garnish 1/4 cup (20g) toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 13g
• Carbohydrates (total, sugars): 50g, 30g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a medium-sized pot, combine the soaked rice, coconut milk, jaggery, pandan leaves, and salt. Stir well to dissolve the jaggery.
3. 3.
   Place the pot over medium heat and bring the mixture to a gentle boil. Reduce the heat to low and simmer, stirring occasionally, for about 30-40 minutes or until the rice is tender and the mixture thickens.
4. 4.
   Remove the pot from the heat and discard the pandan leaves. Let the pudding cool slightly before serving.
5. 5.
   Serve the Betawi Jhajariya warm or chilled, garnished with toasted coconut flakes.

Treat your ingredients with care...

• Glutinous rice — Make sure to rinse the rice thoroughly to remove excess starch before soaking.
• Jaggery — If you can't find jaggery, you can substitute it with dark brown sugar for a similar flavor profile.
• Pandan leaves — If pandan leaves are not available, you can use a few drops of pandan essence or extract as a substitute.
• Coconut flakes — Toast the coconut flakes in a dry pan over medium heat until golden brown for a nutty flavor.

Tips & Tricks

• Soaking the rice helps to achieve a softer texture in the final dish.
• Adjust the sweetness by adding more or less jaggery according to your preference.
• For a richer flavor, you can substitute half of the coconut milk with coconut cream.
• If the pudding becomes too thick, you can add a little more coconut milk to adjust the consistency.
• To enhance the aroma, you can add a pinch of ground cardamom or cinnamon to the pudding.

Serving advice

Serve Betawi Jhajariya warm for a comforting dessert during colder months, or chill it in the refrigerator for a refreshing treat on hot summer days. It can be enjoyed on its own or paired with a scoop of coconut ice cream for an extra indulgence.

Presentation advice

To enhance the presentation, you can sprinkle some edible rose petals or crushed pistachios on top of the pudding. Serve it in individual bowls or small dessert glasses for an elegant touch.