Recipe: Perfect Bubur Ketan Hitam kuah Ginger and Cinnamon

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Bubur Ketan Hitam kuah Ginger and Cinnamon. It's usually made with a combination of coconut milk, palm or cane sugar, and black glutinous rice. Despite the name, once cooked, the rice turns dark purple, not black. The dish can be enriched with pandan leaves and salt for extra aroma.

Bubur Ketan Hitam kuah Ginger and Cinnamon The style of cooking and foods in Indonesian cuisine—including desserts—are local cuisine with Arabs, Chinese, Indian, and European (especially Dutch, Portuguese, and Spanish) cuisine influences, adapted to local tastes, local palates and indigenous ingredients. Bumbu is the Indonesian word for a blend of spices and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food." Bubur kacang hijau, abbreviated burjo, is a Southeast Asian sweet porridge (bubur) made from mung beans (kacang hijau), coconut milk, and palm sugar or cane sugar. You can cook Bubur Ketan Hitam kuah Ginger and Cinnamon using 8 ingredients and 6 steps. Here is how you cook that.

Ingredients of Bubur Ketan Hitam kuah Ginger and Cinnamon

  1. You need of beras ketan hitam (yg telah direndam selama 7 jam).
  2. It’s of Air rendaman beras ketan hitam.
  3. It’s of santan.
  4. Prepare of daun pandan.
  5. You need of gula merah (chop).
  6. It’s of Garam.
  7. Prepare of kayu manis/ kayu manis bubuk (jika suka).
  8. You need of jahe (jika suka).

The beans are boiled till soft, and sugar and coconut milk are added. Slightly different names may be used in different regions of Indonesia, such as kacang ijo in Javanese areas. It is often served as dessert or snack, but is also a. Bubur ayam (Indonesian for "chicken congee") is a Chinese Indonesian chicken congee.

Bubur Ketan Hitam kuah Ginger and Cinnamon instructions

  1. Siapkan semua bahan bahan, beras ketan hitam (lihat di tips), gula merah semuanya di chop saja..
  2. Pertama, siapkan panci ukuran agak besar (saya sedang tidak punya panci yg lumayan besar jadi saya pakai panci kecil saja it's ok ya) Kemudian kita tuangkan beras ketan hitam kedalam panci, lalu kita tuangkan air rendaman beras ketan hitamnya. Nyalakan api kompor dengan api paling besar, masak ketan hitam hingga agak lunak sambil sesekali di aduk ya bund, masak sampai sekitar 60 menit atau jika ingin irit gas (saya pakai metode 5.30.7) itu juga berhasil ya bund..
  3. Masak sekitar 5 menit dengan panci tertutup, setelah 5 menit matikan api kompor, diamkan 30 menit dengan tutup panci yang rapat, setelah 30 menit kemudian nyalakan api kompornya lagi masak sekitar 7-10 menit. Intinya sampai ketan hitamnya empuk ya bund dan untuk empuknya juga sesuai selera ya karena ada yg suka sampai hancur sekali ada juga yang suka tidak sampai hancur banget buburnya (note: air boleh ditambah jika dirasa kurang).
  4. Setelah bubur sudah agak empuk, tambahkan gula merah kemudian aduk hingga merata dan koreksi rasa. Jika kurang manis boleh ditambah lagi gulanya, jika terlalu manis tambahkan lg airnya.
  5. Untuk santannya, boleh pakai santan jenis apa saja sesuai selera ya bund, saya pakai yg coconut cream, kemudian masukan krim santan kedalam panci jadi saya tambahkan air saja sekitar 150-200ml, kemudian masak dgn api sedang, tambahkan garam aduk aduk tambahkan daun pandan agar lebih harum (jika suka jahe dan kayumanis boleh ditambahkan juga). Setelah mendidih dan matang angkat dan sisihkan. Santan siap untuk jadi sajian bubur ketan hitam..
  6. Cara penyajiannya : Tuang 1-2 sendok sayur bubur ketan hitam kedalam mangkok, siram sedikit santan di atasnya kemudian beri hiasan daun pandan agar tampilannya lebih cantik. Bubur ketan hitam kuah jahe dan kayu manis siap untuk disantap 👌🏻.

It is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, tongcay (preserved salted vegetables), fried soybean, Chinese crullers (youtiao, known as cakwe in Indonesia), and both salty and sweet soy sauce, and sometimes topped with yellow. Bubur ketan hitam, bubur pulut hitam or bubur injun is an Indonesian sweet dessert made from black glutinous rice porridge with coconut milk and palm sugar or cane sugar. The black glutinous rice are boiled until soft, and sugar and coconut milk are added. It is often described as "black glutinous rice pudding" and is very similar to black rice tong sui made from black rice. Traditional Thai dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a spoon or sometimes the hands.