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
- Rinse and wash the glutinous rice thoroughly and soak in water for 3 hours.
- 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.
- Add both sugar & salt and simmer for another 10mins till sugar dissolves.
- 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:
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!
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