I love Bubur Ketan Ireng (Javanese glutinous rice pudding), I remember every time my mother took me to the market, she always asked me which rice pudding that I want, and I always pick the black glutinous rice over Bubur cantel (sorghum pudding).
So for the easy way I always make 2 dishes in the same ingredients to make my live simple so I can enjoy hot and cold dishes in one go.
ES KRIM KETAN IRENG (Javanese black glutinous rice Ice cream) and BUBUR KETAN IRENG PANGGANG (bake glutinous rice pudding)
(Serve 4 for black glutinous rice pudding and half litter black glutinous rice ice cream)
300g black glutinous rice washed
1.2 lt. water
150g coconut sugar, grated
1 Pandan leaf
1tsp vanilla extract
250 ml coconut milk
200 ml double cream
pinch of salt
Soak the glutinous rice in water overnight.
Drain the rice, and place in a saucepan with 1.2 litres of water. Heat the mixture until boiling and continue to cook for 20-25 minutes, or until the rice is tender.
Stir the sugar and the pandan leaf into the rice and continue to cook for another 5-7 minutes. Heat the coconut milk, double cream and 2 egg yolk add vanilla extract and the salt in a saucepan until the mixture thickens, adding into rice folded slowly.
Divide the mixture into 5, four of them bake it in the oven 180 C for 20 min. Set aside 1 part for ice cream mixture.
For the ice cream :
75 g caster sugar
475 ml fresh coconut milk
2 tsp vanilla extract
240 ml double cream, whipped and chilled
1 part of black glutinous rice pudding
Over the low heat warm the sugar in saucepan with coconut milk until the sugar has dissolved, stir in the vanilla extract and leve to cool.
Mix in the whipped cream. Pour into ice cream maker and process according to the manufacturer’s instruction. Churn for about 40 minutes or until almost firm. Add black glutinous rice pudding folded with spatula slowly (just make sure you didn’t over mix). Then transfer to a freezer container, freeze for 20 minutes before serving.