Pressure Cooker Black Sticky Rice Dessert (Bubur Ketan Hitam / Bubur Pulut Hitam)
Course: Dessert
Cuisine: Indonesian
Prep Time: 5 minutesminutes
Cook Time: 45 minutesminutes
Total Time: 50 minutesminutes
Servings: 8servings
Author: Marvellina
Learn how to make bubur pulut/ ketan hitam conveniently with pressure cooker without having to soak the glutinous rice. So creamy, gooey, and delicious
150grCoconut sugar or palm sugar, or more if you like it sweeter
800mlwater (for pressure cooker and rice cooker)You may need add about 1000 ml of water if cooking on the stove
3pandan leavesknotted
Coconut sauce:
1cupcoconut creamif using canned, shake before opening
¼tspsaltor more to taste
Instructions
Soak the rice if cooking on the stove:
Rinse the black glutinous rice briefly with a water and drain off water. In a big pot, soak the black glutinous rice overnight (at least 4 hours) with water enough to submerge all the rice
Discard the water the next day and proceed to break the rice in a blender or food processor if you choose to do so
Break the rice in a blender or food processor :
I should have thought of this earlier but I had my AHA moment the other day when I made this again and decided to break the rice grains in a blender. We don't want it to turn into a powder because it's nice to still be able to see and bite some of the grains. Rinse the black glutinous rice briefly with a water and drain off water
Put the rice in a blender or a food processor and pulse it a few times, about 5-6 times (depending on your food processor or blender)
Do this until at least most of the rice grains are broken. Remember we want them to be in smaller pieces and not into a powder. When you cook, the starch will release faster making it creamier and shorten the cooking time
Cooking on the stove:
Put the broken rice in a heavy-bottom pot. Add water. Bring it to a boil and then add pandan leaves and sugar. Lower the heat to medium and simmer until the black glutinous rice is broken, soft, and gooey, this may take 45 minutes to 1 hour or longer. Stir it to prevent catching at the bottom of the pot every now and then. You may need to add water if the water dries up before the glutinous rice turns soft and gooey and has the thick porridge consistency
Cooking with Instant Pot Pressure Cooker:
Put the rice in the inner pot of Instant Pot. Add sugar, pandan leaves, and water. Give it a stir. Close the lid. Turn the steam release valve to seal. Press "pressure cooker" and make sure it's on "high pressure" and set the timer to 30 minutes and then wait 10 minutes to release pressure
Cooking with a rice cooker:
Put the rice in the inner pot of the rice cooker. Add sugar, pandan leaves, and water. Give it a stir. Close the lid. I have a brown rice setting and I use that to cook this bubur pulut hitam, otherwise, just set to cook and repeat cycle if it's not thick enough
Coconut sauce:
Mix the coconut sauce with salt. Stir to mix. You have an option to serve the coconut sauce without cooking (I like it this way now when I have an option not to expose the coconut to any heat) or you can just let it come to a gently simmer until it's warm and remove from the heat
Serving:
The bubur ketan hitam can be served warm or room temperature. Generously ladle some coconut sauce over the bubur and serve immediately