Black Glutinous Rice Sweet Porridge (Bubur Ketan Hitam)

Friday, April 30, 2010

You may find this kind of sweet porridge sold at street vendor in Indonesia. Normally it is sold together with mung beans sweet porridge, and most of the time the seller mix them in one bowl just before serving. But for me, I rather have the black glutinous rice one only. I like it more than the mung beans. And it has not changed, even though my husband loves to have the mung beans one. So at home I normally prepare it separately at a different time.
People have it at breakfast time or as snack.

Since Masbar event's theme for this month is sweet porridge, I decided to use my old file picture (yes, you are right..the year of the pictures is 2009 and indeed it was taken last year) which never been published before to share it with my beloved readers. Here is the recipe..

250g black glutinous rice, washed and soaked overnight in water, drained
2L water
2 pandan leaves
90g granulated sugar, added as desired
4cm ginger, cracked it with pestle
1tsp salt

300mL coconut milk
1/2tsp salt
1 pandan leaf

Boil the glutinous rice with 2L water until cook. Add sugar, ginger and pandan leaves and continue to cook until done/soft and thick. Remove from heat.
Boil the coconut milk with salt and pandan leaf and stir while boiling. To serve, put the sweet porridge in a bowl and pour the coconut milk sauce over.

Do You Really Love Me?.... Please Vote

Sunday, April 25, 2010

A while ago I was interviewed by and my blog is shown there. Each month they will have 18 winners to get the prizes as the most voted. Please help me to get more votes by clicking the blue small "vote now" box underneath the title here. And you may add some comments too there. Thank you so much for supporting! And see you soon with more easy recipes and drool worthy pictures...

The Answer of My Long Waiting - Cup-Carrot-Cake with Raspberry and Cream Cheese Frosting

Tuesday, April 6, 2010

It was in August 2009 when I took this shot to participate in photos competition celebrating our Independence Day. The theme was The Beauty of Red and White as it is our national flag's color. I came up with an idea to put raspberry on cream cheese frosting over a cup-carrot-cake to suit the theme. And just last month, after a long waiting, I got an email notifying me that my picture won the edibility category. Thank you judges for such an honor to win this, I am nothing but far from perfection. For complete result, please see this.

I adapted the recipe of carrot cake into cupcakes. See the source here.

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