Prep 1 hr
Cook 1 hr
another fav snack of mine.
Make and share this Bubur Ketan Hitam (Black Sticky Rice Pudding) recipe from Food.com.
- 1 3⁄4 cups black sticky rice
- 2 pandan leaves
- 5 cups water
- 1⁄2 cup palm sugar
- 1⁄2 teaspoon salt
- 1 1⁄2 cups coconut cream
- Rinse rice thoroughly for 2 minutes under running water. Drain well. Put 5 cups of water, rice and pandan leaves into a heavy stockpot. Simmer over medium heat for approximately 40 minutes.
- Add palm sugar syrup and continue to cook until most of the liquid has evaporated. Season with a pinch of salt. Remove from heat, allow to cool.
- Serve at room temperature, topped with a swirl of fresh squeezed creamy coconut cream.
I opted to use "light" coconut milk. Having no quick access to pandan leaves, I instead put 1 tsp of real Mexican vanilla extract in the water. I would suggest sweetening it slightly more with this combination. Nonetheless, with that bit of extra sweetening, a Singaporean guest happily ate it. :^)