Pressure Cooker Black Sticky Rice Dessert (Bubur Ketan Hitam / Bubur Pulut Hitam)
Servings: 8 servings
Learn how to make bubur pulut/ ketan hitam conveniently with pressure cooker without having to soak the glutinous rice. So creamy, gooey, and delicious
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Equipment
Ingredients
- 200 gr Black glutinous rice
- 150 gr Coconut sugar or palm sugar, or more if you like it sweeter
- 800 ml water (for pressure cooker and rice cooker) You may need add about 1000 ml of water if cooking on the stove
- 3 pandan leaves knotted
Coconut sauce:
- 1 cup coconut cream if using canned, shake before opening
- ¼ tsp salt or 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
Break the rice in a blender or food processor :
- This step is highly recommended whether you are cooking the rice on the stove, in a pressure cooker, or a rice cooker.
- 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 used canned coconut milk and I like it this way now when I have an option not to expose the coconut to any heat. If you use freshly squeeze coconut milk and concerned about hygiene, 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
