Bread & Breakfast

Black Sticky Rice Porridge

Black Sticky Rice Porridge | casaveneracion.com

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.

For using fresh coconut cream, you’ll need the first extraction. Canned coconut cream or coconut powder mixed with a little water may be substituted.

The grated coconut in the ingredients list refers to mature coconut. See the visual guide to everything coconut.

Black Sticky Rice Porridge
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Servings: 4
Author: Connie Veneracion
Ingredients
  • 1 cup black sticky rice soaked overnight in cold water then drained
  • 2 pandan leaves
  • 1 and 1/2 cups coconut cream
  • freshly grated coconut
  • 1 cup (or more) shaved palm sugar
Instructions
  1. 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.
  2. Stir in half a cup of coconut cream and enough shaved palm sugar to taste.
  3. 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.
  4. Black Sticky Rice Porridge
  5. Ladle the cooked black sticky rice porridge into a bowl, top with a heaping tablespoonful of the coconut and drizzle coconut cream before serving.
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