It may look like Filipino champorado but it isn’t. This is bubur pulut hitam in Malaysia and Sumatra, and bubur ketan hitam in the rest of Indonesia. It is a popular breakfast dish. In the English-speaking world, it is black sticky rice porridge which we ought not confuse with black sticky rice pudding.
Unlike the Filipino champorado which gets its dark color from chocolate, the Indonesian and Malaysian black sticky rice porridge is dark because of the color of the rice itself. Despite being labeled as “black sticky rice”, the grains are a dark purple and the flavor is somewhat nutty.
The grated coconut in the ingredients list refers to mature coconut. See the visual guide to everything coconut.
- 1 c. of black sticky rice, soaked overnight in cold water then drained
- 2 pandan leaves
- 1 and ½ c. of coconut cream
- freshly grated coconut
- 1 c. or more of shaved palm sugar
- Pour the rice into a thick bottomed pan. Tie the pandan leaves into a knot and throw it in. Pour in enough water so that there is an inch of water above the surface of the rice. Sprinkle in a pinch of salt. Cook the rice until the grains split and the mixture is thick and almost dry. Add more water, no more than half a cup each time, if the rice liquid dries up before the rice is cooked.
- Stir in half a cup of coconut cream and enough shaved palm sugar to taste.
- In a thick-bottomed pan, melt half to three quarters cup of palm sugar with two tablespoonfuls of water. Add the grated coconut and cook for about thirty seconds or until the coconut is covered with the syrup.
- Ladle the cooked black sticky rice porridge into a bowl, top with a heaping tablespoonful of the coconut and drizzle coconut cream before serving.