Saturday, August 14, 2010

Bubur Pulut Hitam

Ingredient (Recipe modified from
  • 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
  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.


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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