RESEP BUBUR KETAN HITAM EMPUK LEMBUT LEGIT DAN GURIH
Bubur Ketan Hitam
Black Glutinous Rice Porridge
Bahan
Cara Membuat
- Cuci bersih 500 gr ketan hitam, rendam minimal sekitar 3 jam, lalu tiriskan.
- Siapkan panci, masukkan 1,5 liter santan encer, 1 sdt garam, dan 3 lembar daun pandan.
- Nyalakan api sedang dan masak santan hingga mendidih sambil terus diaduk supaya santannya tidak pecah.
- Setelah santannya mendidih, masukkan ketan hitam yang telah ditiriskan.
- Masak sekitar 20 menit dengan api sedang sambil diaduk sesekali agar bagian bawahnya tidak gosong.
- Setelah buburnya mulai mengental, matikan api, langsung tutup pancinya, dan diamkan sekitar 30 menit sampai ketannya empuk.
- Sambil menunggu, siapkan panci lain dan masukkan 150 gr gula pasir, 225 gr gula merah, serta 200 ml air putih.
- Masak hingga gulanya larut sambil diaduk sesekali, lalu matikan api.
- Setelah 30 menit didiamkan, buka tutup panci dan pastikan ketannya sudah empuk dan lembut.
- Saring larutan gula supaya terpisah dari ampasnya, lalu masukkan ke dalam bubur ketan.
- Lanjut masak sekitar 15 menit dengan api sedang sambil diaduk sesekali sampai larutan gulanya meresap dan airnya menyusut, lalu matikan api.
- Buat kuah santan: siapkan panci, masukkan 700 ml santan kental, ½ sdt garam, dan 1 lembar daun pandan.
- Masak dengan api sedang cenderung kecil hingga mendidih sambil terus diaduk supaya santannya tidak pecah.
- Matikan api dan diamkan sebentar hingga santannya dingin.
- Sajikan bubur ketan hitam dengan menuang kuah santan di atasnya.
Ingredients
Steps
- Rinse 500 gr black glutinous rice clean, soak it for at least about 3 hours, then drain.
- In a pot combine 1.5 liters thin coconut milk, 1 tsp salt and 3 pandan leaves.
- Set the heat to medium and cook the coconut milk until it boils, stirring constantly so it does not split.
- Once the coconut milk boils, add the drained black glutinous rice.
- Cook for about 20 minutes over medium heat, stirring occasionally so the bottom does not scorch.
- Once the porridge begins to thicken, turn off the heat, cover the pot straight away and leave it for about 30 minutes until the rice is tender.
- While waiting, in another pot combine 150 gr granulated sugar, 225 gr palm sugar and 200 ml water.
- Cook until the sugar dissolves, stirring occasionally, then turn off the heat.
- After the 30 minute rest, uncover the pot and check that the rice is tender and soft.
- Strain the sugar syrup to separate it from the sediment, then stir it into the rice porridge.
- Continue cooking for about 15 minutes over medium heat, stirring occasionally, until the syrup is absorbed and the liquid has reduced, then turn off the heat.
- Make the coconut sauce: in a pot combine 700 ml thick coconut milk, ½ tsp salt and 1 pandan leaf.
- Cook over medium to low heat until it boils, stirring constantly so the coconut milk does not split.
- Turn off the heat and let the coconut sauce cool for a while.
- Serve the black glutinous rice porridge with the coconut sauce poured over the top.
Cook Mode
RESEP BUBUR KETAN HITAM EMPUK LEMBUT LEGIT DAN GURIH
RESEP BUBUR KETAN HITAM EMPUK LEMBUT LEGIT DAN GURIH
Bahan
Cara Membuat
- Cuci bersih 500 gr ketan hitam, rendam minimal sekitar 3 jam, lalu tiriskan.
- Siapkan panci, masukkan 1,5 liter santan encer, 1 sdt garam, dan 3 lembar daun pandan.
- Nyalakan api sedang dan masak santan hingga mendidih sambil terus diaduk supaya santannya tidak pecah.
- Setelah santannya mendidih, masukkan ketan hitam yang telah ditiriskan.
- Masak sekitar 20 menit dengan api sedang sambil diaduk sesekali agar bagian bawahnya tidak gosong.
- Setelah buburnya mulai mengental, matikan api, langsung tutup pancinya, dan diamkan sekitar 30 menit sampai ketannya empuk.
- Sambil menunggu, siapkan panci lain dan masukkan 150 gr gula pasir, 225 gr gula merah, serta 200 ml air putih.
- Masak hingga gulanya larut sambil diaduk sesekali, lalu matikan api.
- Setelah 30 menit didiamkan, buka tutup panci dan pastikan ketannya sudah empuk dan lembut.
- Saring larutan gula supaya terpisah dari ampasnya, lalu masukkan ke dalam bubur ketan.
- Lanjut masak sekitar 15 menit dengan api sedang sambil diaduk sesekali sampai larutan gulanya meresap dan airnya menyusut, lalu matikan api.
- Buat kuah santan: siapkan panci, masukkan 700 ml santan kental, ½ sdt garam, dan 1 lembar daun pandan.
- Masak dengan api sedang cenderung kecil hingga mendidih sambil terus diaduk supaya santannya tidak pecah.
- Matikan api dan diamkan sebentar hingga santannya dingin.
- Sajikan bubur ketan hitam dengan menuang kuah santan di atasnya.
Ingredients
Steps
- Rinse 500 gr black glutinous rice clean, soak it for at least about 3 hours, then drain.
- In a pot combine 1.5 liters thin coconut milk, 1 tsp salt and 3 pandan leaves.
- Set the heat to medium and cook the coconut milk until it boils, stirring constantly so it does not split.
- Once the coconut milk boils, add the drained black glutinous rice.
- Cook for about 20 minutes over medium heat, stirring occasionally so the bottom does not scorch.
- Once the porridge begins to thicken, turn off the heat, cover the pot straight away and leave it for about 30 minutes until the rice is tender.
- While waiting, in another pot combine 150 gr granulated sugar, 225 gr palm sugar and 200 ml water.
- Cook until the sugar dissolves, stirring occasionally, then turn off the heat.
- After the 30 minute rest, uncover the pot and check that the rice is tender and soft.
- Strain the sugar syrup to separate it from the sediment, then stir it into the rice porridge.
- Continue cooking for about 15 minutes over medium heat, stirring occasionally, until the syrup is absorbed and the liquid has reduced, then turn off the heat.
- Make the coconut sauce: in a pot combine 700 ml thick coconut milk, ½ tsp salt and 1 pandan leaf.
- Cook over medium to low heat until it boils, stirring constantly so the coconut milk does not split.
- Turn off the heat and let the coconut sauce cool for a while.
- Serve the black glutinous rice porridge with the coconut sauce poured over the top.
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