Bubur Pulut Hitam 黑米糜
This is a very popular Malaysian/Singaporean hot dessert which is basically a sweet and creamy Black Glutinous Rice Porridge or what we usually called ‘Au Bee Moi 黑米糜’ in Chinese Hokkien. Together with the Sweet Mung Bean Gruel (Lek Tow Suan), these two hot snacks always brought back fond memory of childhood days back home.
The black glutinous rice has a particularly coconut-like aroma while being cooked, and I just love the smell of it. I also like the way it crunches slightly when you bite into the soft rice. Accompany with the pandan and the coconut cream, the fragrant of this dessert is just heady! Anyone wants another bowl?
Before I get into the recipe, I just want to mention that some recipe recommends the rice to be soaked overnight before being cooked, but that is very frustrating if you forget to do that or you just suddenly feel like eating it on a particular day – so I just omit this step and cook it a bit longer.
Serves 4 - 6 (small rice bowls).
[Ingredients]
150g black glutinous rice 黑糯米
2 litres (8 cups) water, approximately, depending on how thick you like your porridge
150g white sugar, or adjust to taste
2-3 pandan leaves, knotted
pinch salt
2 teaspoons tapioca flour or cornflour mixed with 1 tablespoon water
coconut cream (canned is fine), for serving
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Wash black glutinous rice, drain.
2. Bring drained black glutinous rice and 1 litre water to the boil, then simmer, uncover, over moderate heat until the rice grains split, about 30 minutes. Continue to simmer until the rice is soft, another 45 - 60 minutes. Watch it and stir occasionally and when the liquid starts to dry up, add 2 - 3 more cups (500 - 750ml) water and quickly bring back to simmering point. Add the knotted pandan leaves when topping up with water now or add later with the sugar – it is up to you.
3. When the rice is soft, add 1 more cup (250ml) water with the sugar and simmer over moderate heat for another 15 - 20 minutes, or until the liquid is reduced to your preference.
4. Add pinch of salt and mix in tapioca flour slurry, bring back to the boil then remove from heat.
5. Serve hot drizzle with 1 - 2 tablespoons of coconut cream.
[Tip]
Never add the sugar in the beginning, or you will have difficulty cooking the rice to its soft consistency. Always add the sugar only after the rice is cooked soft.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
The black glutinous rice has a particularly coconut-like aroma while being cooked, and I just love the smell of it. I also like the way it crunches slightly when you bite into the soft rice. Accompany with the pandan and the coconut cream, the fragrant of this dessert is just heady! Anyone wants another bowl?
Before I get into the recipe, I just want to mention that some recipe recommends the rice to be soaked overnight before being cooked, but that is very frustrating if you forget to do that or you just suddenly feel like eating it on a particular day – so I just omit this step and cook it a bit longer.
Serves 4 - 6 (small rice bowls).
[Ingredients]
150g black glutinous rice 黑糯米
2 litres (8 cups) water, approximately, depending on how thick you like your porridge
150g white sugar, or adjust to taste
2-3 pandan leaves, knotted
pinch salt
2 teaspoons tapioca flour or cornflour mixed with 1 tablespoon water
coconut cream (canned is fine), for serving
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Wash black glutinous rice, drain.
2. Bring drained black glutinous rice and 1 litre water to the boil, then simmer, uncover, over moderate heat until the rice grains split, about 30 minutes. Continue to simmer until the rice is soft, another 45 - 60 minutes. Watch it and stir occasionally and when the liquid starts to dry up, add 2 - 3 more cups (500 - 750ml) water and quickly bring back to simmering point. Add the knotted pandan leaves when topping up with water now or add later with the sugar – it is up to you.
3. When the rice is soft, add 1 more cup (250ml) water with the sugar and simmer over moderate heat for another 15 - 20 minutes, or until the liquid is reduced to your preference.
4. Add pinch of salt and mix in tapioca flour slurry, bring back to the boil then remove from heat.
5. Serve hot drizzle with 1 - 2 tablespoons of coconut cream.
[Tip]
Never add the sugar in the beginning, or you will have difficulty cooking the rice to its soft consistency. Always add the sugar only after the rice is cooked soft.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
posted by SeaDragon @ 4.8.05
5 Comments:
Oh man...it looks sooooo good!! Like a comfort food.
Hi SeaDragon,
I love pulut hitam very much. Great passion for it! Can gobble up 5 bowls at one go ... Love every bit of it. Shiok lah!
Some people steam it first. It cooks faster this way, then gradually add water to it to simmer. Last, put in the sugar and pandan leaves.
My mother will put mata kuching (dried logans) to give added flavour. But then, this is optional.
Love it when you sprinkle some coconut milk on the pulut hitam. Makes it lemak and so heavenly. Of course, you can add evaporated milk instead of coconut but it won't taste that nice.
Little Corner of Mine,
Thanks, it sure is a comfort food for me as well :)
Mrs Yap,
Haha, isn't it one of the best hot desserts ever - intoxicating aroma as well! Especially in cold weather...
Ooh, never thought of steaming it first, thanks for the tip!
Now that you mentioned it, my mum used to add dried longans as well sometimes :)
have you tried eating with crispy yau char kway?
Lily,
Ahh, never tried that, that sounds delicious as well, will try that next time :) Thanks!
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