Ketan Hitam

(Black Rice Pudding)

*	Black glutinous rice 
*	Sugar 
*	Pandan leaves 
*	Coconut milk (It taste better freshly made from grated coconut than from the can) 
*	Salt to taste 

Wash rice well. Boil rice and pandan leaves with enough water until it 
rises and it's fluffy. After it has risen, add enough sugar to taste - not too much.

Mix a cup of water to some grated coconut and knead well. Strain the
 juices from the coconut. You can repeat the process a few times but 
don't save juices if it's not very concentrated. Boil the coconut milk 
with some pandan leaves. Add 1/4 teaspoon of salt for taste. 
(You can substitute this part with canned coconut milk)

Serve the hot black glutinous rice with a helping of heated coconut milk. 

Black Rice Pudding (Bubur Ketan Hitam) Ingredients: 1 cup black glutinous rice 2 pandan leaves 5 cups of water cup palm sugar syrup Pinch of salt 1 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.

Copyright © Richard Susilo
January 05, 2003