3 favorite porridge from Indonesia


Indonesia has a lot of different porridge like bubur kacang hijau (sweet), bubur ketan hitam (sweet) and bubur ayam (non sweet) .

These 3 porridge’s our mom often make, especially when autumn/winter starts. We love this because its sweet, delicious and warm to eat for the colder days. Lots of people think that you can only eat this as a dessert. But basically you can eat this anytime of the day, whenever you are hungry.

For the bubur ketan hitam we have the recipe below:


  • 100 gram glutinous black rice
  • 1.5 liter water
  • 2 pandan leaves
  • 150 gram sugar
  • ½ teaspoon salt
  • a few tablespoon thick coconut milk
  •  Add water in a big pan with the glutinous black rice, salt and pandan leaves, bring it to boil
  •  Cook until the liquid has thickened a little bit
  • Add the sugar and stir until it reaches a porridge like consistency. (add more water if necessary)
  • Serve the porridge in a bowl and add 2 or 3 tablespoon of thick coconut milk per serving.

Done 😀

Other 2 porridge’s we love to eat and make!


Bubur kacang hijau:  dried mung beans, coconut milk. (haha sorry, not really a beautiful picture, we were only thinking about EAT EAT. (we didn’t even noticed our winter slippers hihi ‘shy’ ).


Bubur ayam: rice, with shredded chicken breast, peanuts and kecap manis. We also added some colored krupuk if you might think what is that pink-greenish and white oval things beside the bowl.  Krupuk, always delicious with this dish.

If you would like to have these porridge’s recipes feel free to ask. We will post it 🙂

Enjoy the recipe! Hope you guys will like it.

38 responses to “3 favorite porridge from Indonesia

  1. Thanks for sharing of this recipe! One of my fav South East Asian desert, Bubur Ketan Hitam, though I know it as Bubur Hitam! 😃

    • You are welcome Globalresidence! Ours too, we love this porridge soo yummm. Yes you can call this Bubur Hitam too as well as Bubur Ketan Hitam. Ketan refers to the ingredient that you use to make this porridge 🙂 .

  2. Bubur Hitam is my jam seriously. Ask your mom for the recipe? hehehe and Bubur Ayam cures anything!!

    • Hi Malaysiangirlwrites! Yes we love bubur cha-cha too. Its so colorful and sweet! The tapioca jelly makes it YUM..chewy hihi 😀 Do you like it?

  3. Wow, looks really interesting and very different to the Swedish ones. I post a lot of recipes with porridge at my blog in the category food. They are made with Oatmeal or corn flour or for exempel rye flour. You can eat them with fruits or marmelade. Would love to see more recipes from you too. Porridge for the world!

    • Here in the Netherlands we also eat porridge’s that its made with Oatmeal. Eating with different kinds of fruit too. Swedish and the Netherlands porridge’s are much a like. But the Indonesian people love sweet porridge’s. Haha yes we agree people should eat more porridge’s, its so healthy and yummie! 😀 Your Snabbgrot recipe is really easy to make but delicous!

  4. Have seen and tasted Manado porridge or Bubur Manado…that is even greater! In addition to the rice prridge it also contain the vegetables, sweet corn, casava, baby fried fish.,.,,thanks for visiting and like my blog.

    • Hello Arif! Yes bubur Manado is so delicious 😀 This porridge contains lots of ingredients, everything you need hihi. Delicious and healthy 😀 You are welcome you have a great blog. Thanks for the visit!

  5. Hello, thank you for liking one of my first posts. I’m loving the recipes and seeing two of my favourite porridges on this post has made me decide that Bubur Ketam Hitam will be on the menu this weekend. Cheers

    • Hi Ms Mary P! You are welcome, you have a great blog! We are glad you like our post about porridge’s:D Bubur Ketam Hitam is one of our favorite too! Thanks for visiting our blog 😀

  6. This sounds delicious and exotic. I am from the U.S. and I am unfamiliar with some of the ingredients. It will be fun to look up Pandanus leaves! Great post!

    • Thank you Henatwork! Yes some of these ingredients are exotic. Like this pandanus leaves. Especially in Asia they use this leaves in lots of dishes for the flavoring. Or even in bakings like Pandan cake. Thank you for the visit..You have a great blog too! 😀

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