Saturday, August 14, 2010

Bubur Pulut Hitam

  • 300gm black glutinous rice
  • 3.5 litres water
  • 100gm fine sugar
  • 150gm gular melaka 
  • 1/2 tsp salt
  • 3 pandan leaves, knotted
  • 200ml thick coconut cream

  1. Rinse and wash the glutinous rice thoroughly and soak in water for 3 hours.
  2. Put rice, pandan leaves & water into a pot and cook over medium heat until rice is soft & almost creamy, about 1.5 hours. Stirring occasionally to prevent the mixture sticking at the bottom of the pot.
  3. Add both sugar & salt and simmer for another 10mins till sugar dissolves.
  4. Place coconut cream and 1/4 tsp salt into a small saucepan. Cook over low heat till almost boiling. Turn off heat. Serve the cream with the cooked black glutinous rice.


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... fav also after bubur chacha! 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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