Step 1

Rinse the black glutinous rice briefly with a water and drain off water. In a big pot, soak the black glutinous rice overnight (at least 4 hours) with water enough to submerge all the rice

Step 2

Discard the water the next day and proceed to break the rice in a blender or food processor if you choose to do so

Step 3

I should have thought of this earlier but I had my AHA moment the other day when I made this again and decided to break the rice grains in a blender. We don't want it to turn into a powder because it's nice to still be able to see and bite some of the grains. Rinse the black glutinous rice briefly with a water and drain off water

Step 4

Put the rice in a blender or a food processor and pulse it a few times, about 5-6 times (depending on your food processor or blender)

Step 5

Do this until at least most of the rice grains are broken. Remember we want them to be in smaller pieces and not into a powder. When you cook, the starch will release faster making it creamier and shorten the cooking time

Step 6

Put the broken rice in a heavy-bottom pot. Add water. Bring it to a boil and then add pandan leaves and sugar. Lower the heat to medium and simmer until the black glutinous rice is broken, soft, and gooey, this may take 2 hours or longer. If you break the rice grains into smaller pieces as I suggested, it may not take that long. Stir it to prevent catching at the bottom of the pot every now and then. You may need to add water if the water dries up before the glutinous rice turns soft and gooey and has the thick porridge consistency

Step 7

Put the rice in the inner pot of Instant Pot. Add sugar, pandan leaves, and water. Give it a stir. Close the lid. Turn the steam release valve to seal. Press "pressure cooker" and make sure it's on "high pressure" and set the timer to 30 minutes and then wait 10 minutes to release pressure. If you do not break the rice in food processor or blender, set the time to 1 hour 15 minutes for that soft gooey texture. When the timer is done, wait 10 minutes and release pressure

Step 8

Mix the coconut sauce with salt. Stir to mix. You have an option to serve the coconut sauce without cooking (I like it this way now when I have an option not to expose the coconut to any heat) or you can just let it come to a gently simmer until it's warm and remove from the heat

Step 9

The bubur ketan hitam can be served warm or room temperature. Generously ladle some coconut sauce over the bubur and serve immediately