Bubur pulut hitam
Black glutinous rice porridge, a dessert you can conjure up without any fuss
For a taste of traditional simplicity, try bubur pulut hitam. It's a dessert you can conjure up without any fuss.
There are only six ingredients needed for making this dessert which uses unpolished, short-grain glutinous rice that is of a dark purple hue despite its name.
Wash and rinse the rice thoroughly. Some housewives told me they soak the rice before cooking. To save time and effort, I skipped that step and put the rice to boil right away.
The important thing is that the dessert should have a sticky, gooey consistency. But do not boil the rice until it turns to mush.
This is a dessert that you appreciate for its texture. The rice grains should be cooked to the point that they are tender yet still chewy.
You can use granulated sugar but palm sugar does make a difference with its aromatic qualities.
When using palm sugar, chop it up if you want it to dissolve quickly.
If you can, fresh coconut milk or cream is a bonus, but coconut cream straight out of the box works just as well.
How much coconut cream you want to add to your bubur is all up to you.
- 300g black glutinous rice
- 8 pandan leaves
- 2.5 litres water
- 150g gula jawa (Indonesian palm sugar)
- 1 tsp salt
- 100ml coconut cream
1. Soak and wash the black glutinous rice thoroughly until the water runs clear.
2. Add the pandan leaves and 2.5 litres of water. Bring to a boil.
3. Boil for 40 minutes, covered.
4. Add the gula jawa. (C) Stir.
5. Turn down the fire to medium-low and boil for another 15 to 20 minutes.
6. Drizzle on coconut cream when serving.