"It’s a healthy gluten-free porridge alternative and it’s vegan and oil-free, too! This popular Balinese breakfast pudding is made with black glutinous rice, coconut sugar and creamy coconut milk. You can add some mung beans for extra protein if you’d like. Black sticky rice is packed with fibre and antioxidants and has a beautiful striking dark colour."
Bubur Ketan Hitam - Indonesian Black Glutinous Rice Porridge
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- Recipe Card
Prep time: 5mins
Cook time: 50mins
Serves or Makes: 3
Recipe Card
ingredients
- 1 cups black glutinous rice (soaked overnight)
- 1/2 cups mung beans (soaked overnight)
- 10 cups water
- 1 tablespoons vanilla essence
- 1/2 teaspoons Himalayan salt (for the porridge)
- 3 tablespoons coconut sugar
- 1 1/2 cups full-fat coconut milk (from a can)
- 1/3 teaspoons 1/3 tsp Himalayan salt (for the salted coconut milk)
- 3 fresh 3 bananas (sliced)
- 3 tablespoons coconut sugar (to make caramelised bananas)
- 2 tablespoons coconut oil (to fry bananas)
Method
Step 1
Rinse rice and mung beans at least three times. Leave them mixed in a bowl of water, to soak for the night. They’ll be ready to cook in the morning.
Step 2
Boil 8 cups of water, add mung beans, black glutinous rice and Himalayan salt. Cook on a low light for 45 minutes until black glutinous rice breaks and softens. Your black rice pudding should have porridge consistency. Add 1-2 more cups of water if too thick.
Step 3
Add vanilla essence and coconut sugar and mix well with a spoon. Simmer for 5 more minutes.
Step 4
To make caramelised bananas, slice bananas and fry on a non-stick pan with a bit of coconut sugar. Add a few sprays of oil if you’d like (totally optional).
Step 5
Serve with coconut milk (about 1/2 cup per portion) and caramelised bananas on top (one banana per bowl).
Step 6
Serves two or three.