Bubur ketan hitam
(Bubur pulut hitam, Bubur injun)
Bubur ketan hitam is an Indonesian dessert made from black glutinous rice that is slowly cooked into a thick, sweet porridge and typically served with coconut milk. It originates from Java but is enjoyed throughout Indonesia and across other parts of Southeast Asia with minor regional variations.
The name translates directly to “black glutinous rice porridge,” where "bubur" means porridge, "ketan" refers to glutinous or sticky rice, and "hitam" means black. The dish is commonly eaten as a snack or dessert, particularly in the afternoon or during the fasting month of Ramadan as part of iftar meals.
The main ingredient, black glutinous rice, is soaked for several hours or overnight to reduce cooking time and improve texture. Read more
It is then simmered in water until soft and slightly broken down, forming a thick consistency. During the final stages of cooking, palm sugar or granulated sugar is added to sweeten the porridge. The defining element is the topping of coconut milk, which is usually lightly salted to contrast with the sweetness of the rice.
The balance of sweet and salty, along with the chewy texture of the rice and the creaminess of the coconut milk, creates a layered and satisfying flavor. Bubur ketan hitam is often served warm but can also be eaten at room temperature or chilled, depending on personal preference and climate.
In some areas, it is combined with mung beans or bananas, or garnished with fried shallots or grated coconut, though these additions are optional and vary by region or household. The dish is widely available from street vendors, in food markets, and at home, where it is commonly prepared in large batches.
