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 Bubur ketan hitam served with thick coconut milk served inBali, Indonesia. | |
| Alternative names | Bubur pulut hitam |
|---|---|
| Place of origin | Indonesia[1][2][3] |
| Region or state | Java |
| Main ingredients | Blackglutinous rice,coconut milk,palm sugar orcane sugar |
Bubur ketan hitam,bubur pulut hitam orbubur injun (English:black sticky rice porridge) is anIndonesian sweet dessert made from blackglutinous riceporridge withcoconut milk andpalm sugar orcane sugar. The black glutinous rice are boiled until soft, and sugar and coconut milk are added. It is often described as "blackglutinous ricepudding" and is very similar toblack rice tong sui made fromblack rice.[4] It is often served as dessert or snack, for supper, for tea time, any time of the day;[5] however, it is a popular choice forbreakfast for those who prefer sweet treats instead of its savory counterpartbubur ayam.
It is sometimes referred to simply asketan hitam orpulut hitam, meaning "black glutinous rice", whilebubur meansporridge in Indonesian and Malay. In most parts ofIndonesia, glutinous rice is calledketan, while inMalaysia and alsoSumatra in Indonesia, it is calledpulut. Slightly different names may be used in various regions of Indonesia, such asketan item orketan ireng inJavanese areas, andbubuh injin orbubuh injun inBali.[4] Other than porridge, black glutinous rice is also can be made into fermented delicacies calledtapai.
Bubur Ketan Hitam or Black sticky rice porridge is a traditional Indonesian dish with deep historical roots, dating back to theMajapahit era (13th to 16th centuries). During the Majapahit era, dishes made from black sticky rice were commonly served in traditional ceremonies and religious rituals, as black sticky rice was considered a special ingredient and symbol of prosperity.
In ancientJavanese tradition, Bubur ketan hitam was often included as part of offerings to ancestors and gods. This dish also has philosophical meanings, symbolizing fertility and gratitude to nature. Over time, black sticky rice porridge has evolved into a popular everyday dish due to its sweet and rich taste. The tradition of enjoying this dish continues to be preserved to this day.[6]
The most basic variant of bubur ketan hitam only consists of black glutinous rice porridge sweetened with palm sugar. While coconut milk,pandan leaves and a pinch of salt might be added to give aroma. However, in most parts of Indonesia, bubur ketan hitam is always served withkacang hijau (mung beans), and accompanied withbread. This black glutinous rice and mung beans combo is often simply calledbubur kacang hijau. Sometimes, a more fancy restaurant's variant is served with additional toppings, such as slices of baked or friedbanana, orcinnamon powder.
