Tuesday, May 10, 2011

Bubur: Indonesian Black Rice Pudding

On these cold nights it's nice to have a bit of pudding... with the price of bananas through the roof this usually cheap dish is becoming a luxury... luckily it still tastes great on it's own. I prefer it with tangy mango slices when they're in season.

A lovely South East Asian dessert.

Serves: 6
Preparation: Soak rice overnight
Cooking Time: 20 to 30 minutes, depends on the rice.

knife, chopping board, wok, measuring cup, 2 large spoons or spatulas for tossing noodles, small bowl for rubbish, vegetable peeler.


300gms Black glutinous rice, washed and soaked overnight
7 cups Water
150 grams Dark palm sugar, broken up
2 Drops Pandan essence (or pandan leaf if available)
Pinch of salt
2 cups Thick coconut milk
Toasted shredded coconut for garnish

Optional: Serve with sliced mango cheeks or bananas and palm sugar syrup

1. Drain rice and bring to the boil in a pot with 6 cups of water.
2. Simmer gently, stirring occasionally until the rice is soft.
3. Add the sugar, pandan essence and extra cup water, stir until sugar dissolves.
4. Take off the stove and chill in a bowl or individual ramekins. (May also be eaten warm or hot)
1. In another pot simmer the coconut milk and pinch of salt till thickened. Cool.
6. Serve a few of spoonfuls of rice pudding topped with the coconut milk and garnish.

To make palm sugar syrup: Dissolve 1/2 cup of palm sugar with 1/2 cup water in a pot over a low heat. Serve hot or cold over the pudding.

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