There are few desserts as comforting as Balinese Sticky Black Rice Pudding, known throughout Indonesia as Bubur Ketan Hitam.
Rich, creamy and naturally gluten-free, this traditional dessert combines nutty black glutinous rice with fragrant pandan, vanilla, coconut milk and caramel-like palm sugar.
fresh mango and pandan leaves in a rustic ceramic bowl.
A recipe from Janet de Neefe
Thanks to my dear friend Janet DeNeefe from Bali’s famous Casa Luna Cooking School and her Honeymoon Guesthouse for this recipe. This highly nutritious, famous pudding is mainly eaten in Indonesia as an afternoon snack. It’s great topped with fresh fruit, toasted coconut and, of course, a liberal amount of coconut milk.
I first discovered this beautiful pudding while travelling through Bali, where it is served warm in family homes, local warungs and boutique resorts. Its simplicity is what makes it unforgettable—humble ingredients transformed into something deeply nourishing and utterly delicious. Enjoy this Balinese sticky black rice pudding recipe – the perfect post yoga breakfast pick me up.
Perfect served warm with extra coconut milk, toasted coconut and seasonal tropical fruit, this recipe makes a wholesome dessert, indulgent breakfast or afternoon treat.
Why You’ll Love This Recipe
- Naturally gluten-free
- Dairy-free and vegan
- Rich in fibre and antioxidants
- Perfect make-ahead dessert
- Authentic Balinese flavours
- Delicious served warm or chilled
Ingredient Notes
Black glutinous rice
Don’t confuse black sticky rice with forbidden rice. Glutinous black rice develops the creamy texture essential for this dessert.
Palm sugar
Adds deep caramel notes that pair beautifully with coconut. Brown sugar may be substituted if needed.
Pandan leaf
A classic Southeast Asian ingredient with delicate vanilla and coconut aromas. If unavailable, use a small splash of pandan essence.
Coconut milk
Use full-fat canned coconut milk for the creamiest finish.
Frequently Asked Questions
Can I use ordinary black rice?
No. This recipe requires black glutinous (sticky) rice, which becomes creamy when cooked.
Does black sticky rice have gluten
No. Black glutinous rice (also called black sticky rice) is naturally gluten-free.
The confusion comes from the word “glutinous.” In this context, glutinous refers to the rice’s sticky, chewy texture, not to gluten, the protein found in wheat, barley and rye.
Is black sticky rice healthy?
Black glutinous rice is a whole grain containing fibre, anthocyanin antioxidants and minerals, making it a nourishing alternative to many refined desserts.
Can I make this in advance?
Yes. In fact, many people find the flavour improves overnight.
Can I reduce the sugar?
Absolutely. Reduce the palm sugar by up to one-third for a less sweet version.
If you enjoy nourishing desserts inspired by global flavours, you may also love my collection of Food as Medicine recipes, along with recipes from The Healing Feeling and Janet de Neefe cookbooks.
PrintBalinese sticky black rice pudding
- Total Time11 hours
- YieldServes 2
- DietGluten Free
Serve warm in a rustic bowl with a generous drizzle of creamy coconut milk, toasted coconut flakes, fresh ripe mango slices and a fragrant pandan leaf. For an extra tropical touch, finish with a sprinkle of toasted sesame seeds or crushed roasted macadamias and enjoy as a comforting dessert or nourishing breakfast.
Ingredients
Instructions
- Soak the black rice in water to cover for at least 8 hours.
- Add the white rice for the last 2 hours, leaving it in the same water.
- Transfer to a large saucepan and add extra water so that it covers the rice by 10cm or one thumb. (a rice cooker is not suitable).
- Boil the rice with the pandan leaf, vanilla or cinnamon stick until most of the water has evaporated and it is soft enough to eat.
- This should take at least one hour and you might need to add water while it boils.
- Only when it is soft enough to eat, stir in the palm sugar. Simmer over low flame, until the sugar has dissolved and the mixture is thick and glossy. Check the flavour.
- To Serve : spoon the pudding into bowls and top with coconut milk, fruit and toasted coconut.
Notes
- Soaking overnight dramatically reduces cooking time.
- Stir occasionally during cooking to prevent sticking.
- Only add the sugar once the rice is tender, otherwise it will take much longer to soften.
- The pudding thickens considerably as it cools—simply stir through a splash of coconut milk when reheating.
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