Bubur Ketan Hitam Parfaits with Coconut Cream and Mango

A modern twist on a classic Indonesian dessert. Creamy black glutinous rice porridge layered with sweet coconut cream and fresh mango for a delightful and visually stunning parfait.

Prep Time

20 minutes

Total Time

50 minutes

Calories

695 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.95/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

1cupBlack Glutinous Rice (Ketan Hitam)(Rinse well before cooking)

£1.50

6cupsWater

2knotsPandan Leaves(Tied in a knot for easy removal)

£0.75

0.5cupPalm Sugar (Gula Jawa)(Adjust to taste)

£1.25

2tablespoonsGranulated Sugar(Adjust to taste)

£0.05

0.3teaspoonSalt

1can (13.5 oz)Coconut Cream (Santan)(Full-fat for the best flavor and texture)

£1.75

PinchSalt(For coconut cream)

2mediumMango(Diced)

£2.50

Total Cost

£7.80

£1.95 per serving

Instructions

1.
**Prepare the Bubur Ketan Hitam:** Rinse the black glutinous rice thoroughly until the water runs clear. Place the rice, water, pandan leaves, palm sugar, granulated sugar, and salt in a saucepan.
2.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 30 minutes, or until the rice is cooked through and the porridge has thickened. Stir occasionally to prevent sticking.
3.
Remove the pandan leaves and let the bubur ketan hitam cool slightly.
4.
**Prepare the Coconut Cream:** In a small saucepan, gently heat the coconut cream with a pinch of salt. Do not boil. This will enhance the flavor and give it a slightly thicker consistency. Let cool.
5.
**Assemble the Parfaits:** In each serving glass or parfait dish, layer the bubur ketan hitam, coconut cream, and diced mango. Repeat the layers until the glass is full.
6.
Refrigerate for at least 30 minutes before serving. This allows the flavors to meld together.

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My Notes

Nutrition Information

Nutrition per serving (425g)

695 kcal / 2908 kJ

Carbs

85g

33% of RDA

Fat

38g

54% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

45 g

50% of RDA

Sodium

180 mg

8% of RDA

Saturated Fat

33 g

165% of RDA

Chef's Tips

For a richer flavor, soak the black glutinous rice in water for a few hours before cooking.

Adjust the sweetness of the bubur ketan hitam and coconut cream to your preference.

You can add other toppings such as toasted shredded coconut, peanuts, or other fruits like jackfruit or strawberries.

If the bubur ketan hitam becomes too thick, add a little water to thin it out.

For a vegan option, ensure all ingredients are plant-based.

Cooking Equipment

Saucepan

Serving Glasses or Parfait Dishes

Wine Pairings

No wine pairing suggestions available for this recipe.

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