Black glutinous rice with coconut milk is probably one of the easiest dessert to make. It’s popular in Malaysia and also in neighboring countries, namely, Singapore, Indonesia, and Thailand. The black glutinous rice is available at most Asian grocery stores. So, do try making this simple mouthwatering dessert.
Black Glutinous Rice With Coconut Milk - Pulot Hitam
(Printable Recipe)
Ingredients
1 Cup (200g) Black Glutinous Rice, washed
6 Cups Water
120 g Palm Sugar
2 Pandanus Leaves, knotted
100 ml Coconut Milk
A pinch of sea salt
Method
In a medium pot, add black glutinous rice, water and Pandanus leaves. Bring it to a boil and lower the heat. Simmer the mixtures for about 45 minutes.
Then add the palm sugar and continue to simmer for another 20 minutes.
In a small saucepan, mix the coconut milk with a pinch of salt. Let it simmer gently until slightly hot but not boil.
Serve the black glutinous rice with 2 to 3 Tbsp of coconut milk.
Saturday, August 8, 2009
Black Glutinous Rice With Coconut Milk - Pulot Hitam
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i <3 bubur pulut hitam :)
ReplyDeleteOne of my favourites! It's so simple yet so tasty and satisfying!
ReplyDeletethis one's nice... love the milky and starchy texture...
ReplyDeleteOne of our FAVORITE desserts EVER!!!
ReplyDeletePulut hitam happens to be one of my hubb's fav dessert. Yours look really yum!
ReplyDeleteThis is one of my favorite dessert too. I just love the chewy texture of the black glutinous rice.
ReplyDeleteMy winter comfort food ;-)
ReplyDeleteI've never worked with pandanus leaves - is there any other flavor that you can compare them to?
ReplyDelete@Deliah's Deli: Me too!
ReplyDelete@pigpigscorner: Couldn't agree more!
@Cindy Khor: Thanks.
@pietra: Mine too!
@Jo: Thanks dear!
@ICook4Fun: I particularly love the chewy texture too!
Great blog :)
ReplyDeletehey! i notice you're from vancouver. where can i find black glutinous rice?
ReplyDeletealso, amazing blog. do you take all your photos? i grew up with indonesian food, and your malaysian food photos are making me hungry and excited to try your recipes.
@joey armstrong: T&T supermarket sells them. Yes, all the photos taken by me and glad that you like Malaysian food. Do try some of my recipes and thanks for commenting.
ReplyDeleteis palm sugar different than regular sugar?
ReplyDelete@Anonymous: Yes. Palm sugar is extracted from the palm tree while regular sugar is derived from sugar canes. Palm sugar has a caramel-like sweetness and they are used primarily for making sweets and desserts.
ReplyDeleteHi Angie, i've just stumbled onto this wonderful blog :) but i was just wondering if i needed to soak the rice over night or at least 6 hrs prior to cooking?
ReplyDeleteThanks,
Jane
@Anonymous~Jane: Thanks for the compliment.It's not necessary to soak the black glutinous rice.
ReplyDeleteoh LOL!!! I thought the newest posts would appear closer to the top of this blog! i kept checking to see if u replied but i saw the same post every time i checked bahahaha, im so sorry for that ahhaha but umm where was i...
ReplyDeleteyes, i was going to "come back" and say don't worry about my last post because i didn't bother soaking it and followed ur recipe, and it turned out great! :: ) ... i actually made it on the 24th and thank you very much for sharing this simple yet DELISH recipe! :: D
Jane