I've tried searching for a recipe for Bubor Pulot Hitam online (a black glutinous rice dessert with coconut milk) but most seems complicated so I gave my Mum a call and asked her for the easiest way to prepare...which other than the 3 hours cooking time, there's almost not much effort needed.
I like the luxurious contrast of the smooth dark purple mixture against the white creamy coconut milk.
Here goes:
Ingredients:
- Black glutinous rice (200g)
- Pandan leaves (Screwpine leaves)
- Brown/rock sugar
- Water (10 bowls)
- Coconut cream
Instructions:
- Give the rice a thorough rinse
- Add pandan leaves and boil together with 5 bowls of water for 45 min (on medium heat)
- Add 1 bowl of water every 20 min subsequently or till the mixture is mushy (on low heat)
- Stir constantly to prevent the mixture from sticking to the pot
- Add sugar to taste
- Lastly garnish with some coconut cream (I mixed 25ml of coconut cream with 25ml of water)
4 comments:
it'll cook faster if you could try to soak the black glutinous rice for at least a couple of hours (overnight if you are cooking the next day, or in the morning before u leave for work if you are planning to do it at nite.)
Is it ok to omit the pandan leaf?
it might not be as fragrant but shouldn't be a problem depending on how your tastebud works :)
hi thanks for your comprehensive recipe and the effort to share it with us!
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