Cakes & Bread
Ulen Ketan Hitam (Grilled Black Sticky Rice with Palm Sugar Filling)
Prep
30 min
Cook
40 min
Servings
8
Level
Medium
Ulen, or grilled stuffed sticky rice, is sweet and delightfully chewy. Tender black sticky rice is grilled until slightly crispy on the outside, filled with melted palm sugar. A warm and filling Sundanese afternoon snack.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300g black sticky rice, soaked overnight
- 200ml thick coconut milk
- 1/2 tsp salt
- 1 leaf pandan leaf
- Filling: 100g grated palm sugar
- 50g grated coconut
- 1/4 tsp salt
- Banana leaves for wrapping
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👩🍳 Instructions
- 1 Steam the soaked black sticky rice until cooked, about 30-40 minutes
- 2 While still hot, mix in the coconut milk, salt, and pandan leaf
- 3 Stir well, then steam again for 10 minutes so the coconut milk absorbs into the rice
- 4 Make the filling: mix the grated palm sugar, grated coconut, and salt together
- 5 Take 2 tbsp of the sticky rice and flatten it in your palm
- 6 Add 1 tsp of the palm sugar filling in the center
- 7 Shape into a ball and seal it well
- 8 Wrap with banana leaf
- 9 Grill over charcoal embers or a grill pan until the banana leaf is slightly charred and the sticky rice turns golden brown
- 10 Serve warm — the palm sugar filling melts with every bite
💡 Tips
• The black sticky rice MUST be soaked overnight so it cooks through perfectly when steamed
• Don't add too much palm sugar filling, or it will ooze out
• Grilling over charcoal embers makes the ulen 100x tastier than using a nonstick pan
📊 Nutrition Facts / serving
210
Calories (kcal)
4 g
Protein
6 g
Fat
38 g
Carbs
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