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- Wash glutinous rice thoroughly and soak in water overnight. (I only soak for 2 hrs)
- 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)
- Add both sugar & salt and simmer for another 15mins till sugar dissolves.
- To serve, add coconut cream to glutinous rice porridge.
Ingredient (Recipe modified from Kuali.com)
4 comments:
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 :)
Peng, you are making me so tempting to cook, this is my favourite
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!
Gosh, I love black pulut bubur. Nice cute pattern!
Post a Comment