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Ingredients
- Serves 2-4 people
250 g Black Glutinous Rice, soak for 2 hours then wash thoroughly
300 ml Thick Coconut Milk
3 g Salt
2 Pandan Leaves
70 g Brown Sugar
50 g Sugar
1200 ml Water
Milk Sauce:
300 ml Evaporated Milk or Fresh Milk
3 g Salt
Toppings:
1 Ripe Mango
Vanilla Ice Cream
Bubur Ketan Mangga
A sweet dessert which originated from Thailand, Bubur Ketan Mangga has gained popularity in Indonesia as a treat, in between or after meals. Chewy black sticky rice bathed in a creamy milk mixture, what’s not to love? Throw in some mangoes and a scoop of vanilla ice cream to further satisfy your sweet tooth!
- Easy
- 120 min
- 60 min
- 15 min
- 2 steps
- 11 Ingredients
- Easy
- 2 steps
- 11 Ingredients
- 120 min
- 60 min
- 15 min
Instructions
-
Make sticky rice
- Steam the black glutinous rice for about 45 minutes, remove and set aside.
- In a pan, add water, coconut milk, pandan leaves, salt, brown sugar, sugar and bring it to a boil.
- Once it comes to a boil, add in the steamed sticky rice.
- Cook the sticky rice until it’s thickened. This will take about 30 minutes.
- Set aside.
-
Make coconut milk
- In a saucepan, add milk and salt. Bring it to a boil and set aside.
Plate and Serve!
In a serving bowl, add sticky rice, ice cream and mango. Drizzle milk over and serve.
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Ingredients
- Serves 2-4 people
-
250 g Black Glutinous Rice, soak for 2 hours then wash thoroughly
300 ml Thick Coconut Milk
3 g Salt
2 Pandan Leaves
70 g Brown Sugar
50 g Sugar
1200 ml Water
-
Milk Sauce:
300 ml Evaporated Milk or Fresh Milk
3 g Salt
-
Toppings:
1 Ripe Mango
Vanilla Ice Cream
Nutrition
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