Saturday, August 14, 2010

Bubur Pulut Hitam










Ingredient
  • 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

Method
  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.

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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