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Black Glutinous Rice Porridge

Origin: Indonesia
Source: My Grandmother

Black Glutinous Rice Porridge

Notes, Tipps & Tricks

Here again.....one of the most popular dessert in Indonesia: Black Glutinous Rice Porridge with coconut milk sauce .. This sweet dish can be served hot or cold, and sometimes in Indonesia, especially in rural villages it will be eaten as a main breakfast menu ha ha. Honestly .. I would rather eat it warm. A combination of sweet sticky rice porridge with little bit salty coconut milk sauce - hhmmm....simply delicious! But for those who desn't like salty sauce....no need to worry. You can add sugar instead salt for your sauce to get it sweet. It is flexible, isn't it??!! ;-))

Important tips to prepare this porridge: 1st. Soaked the glutinous rice for one night or at least 12 hours in advance. This way you will save the cooking time as well as energy. 2nd. Add the sugar at last or a short time before ending the cooking process to prevent burning. A thick & sweet porridge burns very quickly, especially when you forget to stir it continuously. Worst case it will destroy it's aroma and taste. Just in case.. if you run out of time, use a pressure cooker for last choice. Don't worry!! I have done it once or two times and it still taste good ;-)

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Ingredients

Ingredients for 4 persons:

  1. 100 gr/3.5 oz black glutinous rice
  2. 1.5 litres / 3 pints Water
  3. 200 ml/7 fl.oz/ thick coconut milk
  4. 1 pandan leaf, cut in 5 cm long
  5. 75 gr/3 oz palm sugar, shredded or brown sugar
  6. 2 tsp EL cornstarch, dissolved in 4 tbsp water
  7. 1/2 tsp Salt

Spice for sauce:

  1. 200 ml/7 fl.oz thick coconut milk
  2. 1/2 tsp Salt or 50 gr Sugar
  3. 1-2 Pandan leaf strips
Black Glutinous Rice Porridge Ingredients

Step-by-Step Instructions:

  1. 1

    Making the porridge: Put the rice in a big saucepan with enough water. Soak for one night or 12 hours. Wash & drain.

  2. 2

    Add 1,5 litres water in the saucepan, 200 ml thick coconut milk, salt & pandanus leaf strips.

  3. 3

    Cook on high heat and bring to boil. Continue to cook for about 1 hour until the rice getting soft. Stirring occasionally. (With pressure cooker you need about 45 Minutes cooking time).

  4. 4

    Adjust the heat into medium, add the palm sugar and continue to simmer for 15 minutes.

  5. 5

    Continue to cook and stiring all the time until the mixture become thick and begin to bubble.

  6. 6

    Add the cornstarch at last and stir evenly. Adjust the taste. If necessary add the salt and sugar. Remove from heat.

  7. 7

    Making the sauce: Put the other 200 ml coconut milk in a saucepan. Add the salt or sugar if you preffer sweet sauce. Cook shortly for about 2-3 minutes. Do not boil.

  8. 8

    Serving Method: Spoon the porridge onto the serving bowl and pour the sauce over it.