300 g black glutinous rice
8 pandan leaves
2,5 l water
150g gula jawa (Indonesian palm sugar)
1 tsp salt
100 ml coconut cream
Bubur ketan hitam, bubur pulut hitam or bubur injun is an Indonesian sweet dessert made from black glutinous rice porridge with coconut milk and palm sugar or cane sugar.
The black glutinous rice are boiled until soft, and sugar and coconut milk are added. It is often describes as “black glutinous rice pudding”. It is often served as dessert or snack, for supper, for tea time, anytime of the day; however, it is a popular choice for breakfast for those who prefer sweet treat instead of its savory counterpart bubur ayam.
Soak and wash black glutinous rice thoroughly until the water runs clear.
Add pandan leaves and water. Bring to a boil.
Boil for 40 minutes, covered.
Add the gulf jaw and stir well.
Shut down heat to medium-low and boil for another 15 to 20 minutes.
Drizzle on coconut cream when serving.