This dessert is famous in Indonesia and Malaysia. It is one of my favourite traditional desserts in Malaysia. Got this recipe from my mother in law! she makes the best!
In Malay ‘Pulut’ means glutinous rice, ‘hitam’ means black and ‘bubur’ means porridge.
The black glutinous rice is cooked until soft and mixed with any form of sugar and coconut milk. It is so simple and tasty.
The rice takes a very long time to cook. So it is wise to soak it overnight. As the rice cooks it gives you a nice purplish brown colour.
INGREDIENTS:
black glutinous rice – 1 cup
salt – 1 tsp
pandan leaves, knotted – 4
white sugar – 1/2 cup +2 tbsps
thick coconut milk – 3/4 cup
PROCESS:
- A picture of the black glutinous rice.
- Wash and soak the rice in water overnight.
- Pressure cook the drained rice along with 5 cups of water and salt for about 8 whistles or until soft and cooked( the rice must easily be squashed with your fingers ). Alternatively you can cook it in a pot too, but might take longer to cook.
- Wait till it is completely cooled before opening the pressure cooker.
- Once the rice is cooked until soft, add in the pandan leaves and cook further till the water level has gone down and you have a nice porridge consistency. say about 7 to 10 minutes.
- Then, add in the sugar and cook for 5 minutes and then add in the coconut milk. Simmer for a minute and then switch off the flame.
- The consistency of this dessert must be like a thick porridge.
NOTES:
- You can add in more sugar or coconut milk as per your taste.
