Bubur Ketan Hitam (Black Sticky Rice Porridge)

Bubur ketan hitam


Serving 4 portions

  • 150 gr black glutinous rice, wash then soak overnight
  • 1 L water
  • 1/2 teaspoon salt
  • 3 tablespoon sugar
  • 2 pandan leaves, knotted

Coconut Milk:

  • 200 ml coconut milk
  • 2 pcs pandan leaves, knotted
  • 1 teaspoon salt
  • 1 teaspoon cornstarch


  • Boil the glutinous rice, add salt and pandan leaves.
  • Stir until half cooked and thickened.
  • Add sugar, stir until cooked, soft, and thickened. Adjust the taste. Set aside
  • Boil the coconut milk until it boils. Add the cornstarch, stir until the coconut milk thickens, boils and is cooked.
  • Arrange the porridge in a serving bowl. Drizzle with coconut milk and serve.


  • Keep stirring the glutinous rice as it cooks, so it doesn’t stick and burn in the pan. Add water little by little if it is still not soft.
  • Equally delicious when served cold. Put it in the refrigerator overnight, along with the coconut milk.