Fermented black glutinous rice (Oryza sativa glutinosa L.) and green tea (Camellia sinensis L.) contain bioactive compounds including anthocyanins and flavonoids which have potential to enrich es puter, one of the favorite traditional frozen desserts in Indonesia, as a functional food. This study aimed to get the best formula of es puter enriched by fermented black glutinous rice and green tea. The local variety of fermented black glutinous rice (FBGR) was prepared by steaming until cooked then fermented by using ragi tape (traditional yeast cake) at 27o C for 3 days. A factorial design experiment was used to study the effects of proportion of FBGR (25, 30, and 35%) and green tea powder (2, 3, and 4%) on the physical and chemical properties of es puter. The results showed that the FBGR had higher total phenolic content, antioxidant activity, and anthocyanin content than the unfermented black glutinous rice (p<0.05). The best es puter formula consisted of 30% FBGR, 4% green tea powder, 51.2% coconut milk, 14% sugar, 0.4% salt, 0.2% sodium carboxymethyl cellulose and 0.2% glycerol monostearate. The physical characteristics of this formula were accepted with 33.46±0.26% total solid, 7.31±0.10% overrun, 2,794.33±0.58 cP viscosity, and 9.57±0.87 min melting time. The antioxidant activity (DPPH), phenolic content and anthocyanin content were 1,865.81±161.63 µmol TE/100g dry basis, 0.09±0.01 GAE in g/100g sample and 0.30±0.11 mg/100g sample dry basis, respectively. This formula had overall liking score 6.5 which indicated that the modified es puter was liked moderately. In addition, consumer acceptance was conducted using 100 consumers and sixtyfive percent of consumers accepted this product.