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Bubur Ketan Hitam (Black Sticky Rice Pudding)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.068
Energy (kCal)1188.0
Carbohydrates (g)23.94
Total fats (g)124.848
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse rice thoroughly for 2 minutes under running water. Drain well. Put 5 cups of water, rice and pandan leaves into a heavy stockpot. Simmer over medium heat for approximately 40 minutes. | 2. Add palm sugar syrup and continue to cook until most of the liquid has evaporated. Season with a pinch of salt. Remove from heat, allow to cool. | 3. Serve at room temperature, topped with a swirl of fresh squeezed creamy coconut cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    black sticky rice 1 3/4 3/4 - - - -
    pandan leaf 2 - - - -
    water 5 cups 0.0 0.0 0.0 0.0
    palm sugar 1/2 cup - - - -
    salt 1/2 teaspoon - - - -
    coconut cream 1 1/2 cups 1188.0 23.94 13.068 124.848

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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