Ketan Legenda

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The dish takes its name from a stall named Ketan Legenda Batu, a black glutinous rice dessert stall in Batu, Malang, Indonesia. This sweet black rice pudding is enjoyed as a dessert throughout Indonesia

Let's start cooking!

Steamed ketan with coconut milk, pandan leaves and salt

Step 1 - Steam the ketan (black sticky rice pudding)

  • In a mixing bowl, mix the black sticky rice, 150 ml coconut milk, 2 pandan leaves and ½ tsp salt. Steam for 1 hour.
  • Remove the ketan from the steamer, mix in keluak, 5 Tbsp condensed milk, and steam again for 10 minutes. Set aside.
    Buah keluak is poisonous! To remove the poison, it’s usually left to ripen until the flesh falls away, after which the seeds are taken out. If you would prefer to omit buah keluak from the recipe, you can also do so!
Boiled ketan sauce with cornstarch and pandan leaves

Step 2 - Boil the sauce

  • In a small pot, add 150 ml coconut milk, 150 ml water, 2 pandan leaves, 2 Tbsp cornstarch and 4 Tbsp sugar.
  • Mix well, bring to boil and set aside.

Plate and serve!

Black sticky rice topped with mango slices and drizzled with coconut milk

On a bowl, plate the rice, along with sliced/diced mango on top. Drizzle sauce over the mango and rice, then top with a mint leaf.

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