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
Recipe Courtesy of
Asian Food Network

Bubur Ketan Mangga

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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

  1. 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 sticky rice


  2. 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.

Plate 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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