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5 from 2 votes

Black Sticky Rice Dessert (Bubur Ketan Hitam)

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Keyword: dessert, sticky rice

Equipment

  • Pressure Cooker (optional)

Ingredients

Porridge

  • 200 g black sticky rice (around 1 cup)
  • 50 g adzuki beans (around 1/2 cup), optional
  • 80 g palm sugar (can substitute with coconut sugar or brown sugar)
  • 1000 g water (more or less depending on preferred consistency)
  • 2~3 pandan leaves knotted, optional

Coconut 'sauce'

  • 1 can coconut cream (OR coconut milk)
  • 1/2 tsp salt optional
  • 1/2 tbsp cornstarch (IF using coconut milk)

Instructions

Pressure Cooker:

  • Rinse rice and beans. Place all ingredients for porridge in the pressure cooker. Stir to distribute evenly, pressure cook on high for 30 minutes. Quick release after 5~10 minutes.
  • Stir the mixture until it thickens. It'll look watery at first because it was cooking undisturbed but it'll get thicker as you mix. If the texture isn't to your preference, you can turn on the sauté function of your pressure cooker (or turn on stove if you're using an old one) and stir to reduce/add more water.
  • In a small sauce pot, add coconut cream and salt. Heat gently until salt is incorporated, turn off before it reaches a boil. If you're skipping the salt (adds a nice contrast) you can just spoon the coconut cream on top of the porridge directly from the can. If using coconut milk, add the cornstarch & stir til it thickens.
  • Serve hot or cold with the coconut sauce drizzled on top.

Stovetop:

  • Rinse rice and beans, leave to soak overnight (at least 5~6 hours, make sure there's enough water to cover everything) in a large pot.
  • Pour the soaking water out and add fresh water. Add the rest of the ingredients for porridge into the pot. Bring to a boil on the stove and then reduce to a simmer. Leave on medium low simmer for around an hour with the lid on, stir occasionally to make sure the bottom doesn't burn. Check consistency and add water if it gets too thick before the rice has cooked all the way. The result should be thick and gooey, the rice and adzuki beans should be cooked through but hold a soft bite.
  • In a small sauce pot, add coconut cream and salt. Heat gently until salt is incorporated, turn off before it reaches a boil. If you're skipping the salt (adds a nice contrast) you can just spoon the coconut cream on top of the porridge directly from the can. If using coconut milk, add the cornstarch & stir til it thickens.
  • Serve hot or cold with the coconut sauce drizzled on top.