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  1. #1
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    Black Sticky Porridge (from Indonesia)!

    Black Sticky Porridge (from Indonesia)!



    Black Sticky Porridge (from Indonesia)!-blackrice-jpg

    This is a Balinese dessert called
    Bubur Ketan Hitam (literal translation: black sticky porridge). I guess you could call this Indonesia’s version of rice pudding, loaded with the flavors of pandan leaves and coconut milk. The pandan leaf is a common ingredient in Southeast Asian cooking that is used in both sweet and savory dishes. The scent is characteristic for its rich and nutty fragrance and this lovely aroma was definitely evident in my house as the black rice simmered on the stove top. The ingredients for this dish may sound exotic but don’t let that stop you from giving this one a try. The black rice, coconut milk (canned is perfectly fine to use), pandan leaves, and palm sugar can be readily found at a Chinese, Thai, or Vietnamese grocery store. The only ingredient I did have to search a little deeper for was the pandan leaf which I ended up finding in the frozen food section. To give it a bit more Indonesian flare, I topped off the rice with some chopped up jack fruit but I think lychees, or mango would work out nicely too. Overall, I enjoyed both making this recipe, as well as eating it. The creaminess, flavor, and color of the rice made me feel, if for a moment, transported to Bali, sitting on the beach or underneath a coconut tree. Well, we can always dream, can’t we? I hope you enjoy.

    (Recipe is from Melroseflowers dot com):

    Ingredients:
    • 1¾ cup black glutinous rice
    • 2 pandan leaves
    • 5 cups of water
    • ½ cup palm sugar syrup
    • Pinch of salt
    • 1½ cups fresh squeezed thick coconut milk
    Instructions:
    • 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 milk.

    Helpful hints: As fresh coconut milk turns rancid fairly quickly, a pinch of salt is usually added to the milk to preserve it for a few hours.
    Makes 4 servings.


  2. #2
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    Re: Black Sticky Porridge (from Indonesia)!

    Black Sticky Porridge (from Indonesia)!



    Is that black rice the same as "forbidden rice?" I have that, but thought it was more like brown rice and needs to cook longer.
    We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books, But civilized man cannot live without cooks.

  3. #3
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    Re: Black Sticky Porridge (from Indonesia)!

    Black Sticky Porridge (from Indonesia)!



    Quote Originally Posted by threeovens View Post
    Is that black rice the same as "forbidden rice?" I have that, but thought it was more like brown rice and needs to cook longer.
    Similar in color but black sticky rice is a different variety than forbidden rice. The cooking time for this recipe was perfect.

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