Saturday, August 14, 2010

Bubur Pulut Hitam


Ingredient (Recipe modified from Kuali.com)
  • 300gm black glutinous rice
  • 4 litres water
  • 150-200gm sugar
  • 150gm palm sugar
  • 1/2 tsp salt
  • 3 pandan leaves, knotted
  • thick coconut cream to serve
Method
  1. Wash glutinous rice thoroughly and soak in water overnight. (I only soak for 2 hrs)
  2. Put rice & water into a pot and cook over medium heat until rice is soft & almost creamy. Add pandan leaves after 1/2 hr of boiling. (Tips : to hasten the process of cooking, place a porcelain spoon into the pot while cooking, it took only 1.5hrs for the rice to turn creamy)
  3. Add both sugar & salt and simmer for another 15mins till sugar dissolves.
  4. To serve, add coconut cream to glutinous rice porridge.

4 comments:

NEL, the batter baker said...

How did you make that lovely pattern? It's so pretty.
And interesting how the porcelain spoon will speed up the cooking.
Thanks for sharing :)

Jess @ Bakericious said...

Peng, you are making me so tempting to cook, this is my favourite

Peng said...

Jess....my fav also after bubur chacha!

NEL..dot the cream in circle then use a toothpick run between the circle in clockwise direction...voila u get this pretty patterns! The porcelain material act as a heat induction therefore will cook faster...same method does apply when cooking red bean/green bean soup!

Cheah said...

Gosh, I love black pulut bubur. Nice cute pattern!

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