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Indonesian cuisine with Astri: Black glutinous rice porridge

Serving 4

250 gram black glutinous rice
500 ml water
1 round/square block of palm sugar, grated
¼ teaspoon salt
4 pandan leaves
for the sauce:
100 ml coconut milk
¼ teaspoon salt
1 tablespoon cornstarch (maizena) mix it with 2 tablespoons of water


  • Wash and soak the black glutinous rice in water at least for 3 hours prior to cooking it, or soak it from the day before;
  • Boil the black glutinous rice with pandan leaves until it is boiling on medium to high heat;
  • Put the grated palm sugar into the boiling black glutinous rice;
  • On medium heat, cook the mix of glutinous rice and sugar for 15-20 minutes or until the glutinous rice is soft. Keep stirring to make sure that it doesn’t catch the bottom;
  • For the sauce, mix well all stuff from the tin and take 100 ml out of 400 ml coconut milk tin, boil the coconut milk with salt over medium heat. Then pour in the cornstarch and water mix. Simmer it, it’s ready to be served.

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