Bubur Ketan Hitam
(Black Rice Pudding) Recipe

Origin: Brunei      Period: Traditional

This recipe makes use of pandan leaves. Pandan is an herbaceous tropical plant bearing long green leaves. It is often used as a flavouring in many Southeast Asian and Indian dishes, particularly desserts and drinks. The leaves are also used to wrap savoury foods. In recipes where they are used as a flavouring they can be purchased from Asian stores as a ready to use paste.

Ingredients:

225g black, glutinous, rice (available from Asian stores)
2 pandan leaves (pounded to a paste)
1.2l water
120ml palm sugar syrup
pinch of salt
360ml fresh coconut cream

Bubur Ketan Hitam
(Black Rice Pudding) Preparation:

Method:

Place the rice in a colander and rinse thoroughly for at least 2 minutes under plenty of cold running water, stirring all the while with your hand. Drain thoroughly then transfer to a pan along with the water and pandan leaf paste. Bring to a simmer and cook over medium heat for about 40 minutes, our until the rice is tender.

Add the palm sugar and continue to cook gently until the mixture is almost dry. Season with a pinch of salt then take off the heat and allow to cool. Transfer into serving bowls and garnish with a generous swirl of coconut cream.

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