👨‍🍳 Instructions

1. 1

   Soak the rice: Rinse the black glutinous rice thoroughly under cold water. Soak it in a bowl with plenty of water for at least 6 hours, or preferably overnight.

   💡 Tip: Soaking is crucial as black glutinous rice takes a long time to cook.
2. 2

   Cook the rice: Drain the soaked rice. In a large pot, combine the drained rice with 6 cups of fresh water and the knotted pandan leaves (if using). Bring to a boil, then reduce the heat to low, cover, and simmer for about 60-75 minutes, or until the rice is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.

   💡 Tip: Add more water if the mixture becomes too dry before the rice is fully cooked.
3. 3

   Add palm sugar: Once the rice is tender, stir in the grated palm sugar until it dissolves completely. Continue to simmer for another 5-10 minutes, stirring, until the pudding thickens slightly and becomes glossy.

   💡 Tip: Taste and adjust sweetness if needed.
4. 4

   Prepare the coconut sauce: In a small saucepan, combine the coconut milk, salt, and knotted pandan leaves (if using for the sauce). Heat gently over low heat, stirring constantly, until the salt is dissolved and the sauce is warm. Do not boil.

   💡 Tip: A pinch of salt balances the sweetness and enhances the coconut flavor.
5. 5

   Serve: Remove the pandan leaves from both the pudding and the coconut sauce. Ladle the warm black sticky rice pudding into bowls. Drizzle generously with the salted coconut milk sauce.

   💡 Tip: Bubur Ketan Hitam can be served warm or chilled.