“Bubur Pulut Hitam“ refers to Black Glutinous Rice porridge. It is a very popular dessert in Singapore and Malaysia made with black glutinous rice, coconut milk and palm sugar. However, you will find variations to the dessert in other parts of South East Asia as well.
Ingredients:
- Black Glutinous Rice - 200 gm (soaked overnight preferably in water)
- Gula Melaka (Palm Sugar) - 125 gm
- Coconut Milk - 270 ml (Add more if you prefer a richer taste)
- Water - 6 cups
- Pandan Leaves (Screwpine leaves) - 3 pieces torn into halves and knotted
Instructions:
- Wash the rice thoroughly.
- Drain and place the rice in a saucepan filled with 5 cups of water and the knotted pandan leaves. The pandan leaves give fragrance and flavour to the dessert.
- Bring it to boil first and then lower the heat to let it simmer. Stir in between 6 minute intervals to make sure the rice does not stick to the pan and the water level does not reduce too much. You are aiming at a not too thick and at the same time not too thin consistency.
- Meanwhile, heat another saucepan, combine the gula melaka with the remaining 1 cup of water and stir on low heat till the sugar dissovles completely and you can see a thick syrup forming.
- Check on your black glutinous rice. It is cooked when the rice looks soft and plump.
- Add the gula melaka mixture and coconut milk and give it two stirs. Bubur Pulut Hitam ready to be served
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