Bubur Pulut Hitam (Black Glutinous Rice Porridge/Pudding)

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Peranakan are known for their love of specialty food and decadent desserts. They have excellent skills in making delicate and delightful food. Their food cuisine is now very well-known to the Southeast Asia and the neighboring countries. Most of their desserts are very popular and common in Singapore and Malaysia, especially Melaka.

I love all the Nyonya Kuih and their sweet porridge. When I was going up in Singapore, my late mom and grandmother are my admirers for their cooking expertise in Nyonya food. I always asked my late mom to cook one of my favorite porridge…”Bubur Pulut Hitam” literally means “Black Glutinous Rice”. I remembered when I returned from School sometime my late mom will surprised me with this dessert topped with lightly salted coconut milk that completes the flavor.

This dessert can be served at any time of the day particularly on a cold winter day. For the past few days, the weather in New York City (NYC) was very bitter cold and I decided to have “Bubur Pulut Hitam”. There are about half a dozen of Malaysian Restaurant in NYC do sell this dessert but not the right price. A rice bowl size costs between US$3.50-7.00 depending where you have it. Well, as for me, a bowl of Bubur Pulut Hitam is not enough for me to consume. Any, here is my recipe for this popular dessert for a very low price and feed a big family.

 

 

Ingredients:

1 cup black glutinous rice

7½ cups water

3 sprigs pandan leaf, washed and knotted

½ cup raw sugar

1 cup coconut cream with ¼ teaspoon salt, mixed well

 

Method:

Use a medium saucepan with black glutinous rice and wash them thoroughly until water comes out clear. Add the required amount of water the knotted pandan and heat over medium-high heat. Bring to a boil and then reduce the heat to low, covered and simmer for about 50-60 minutes or until the black glutinous rice becomes soft and the grains totally opened.

Keep an eye at the saucepan for water level, if it getting to dry, add more water to loosen the grains and also making sure the bottom do not stick or burn.

When it is almost done, add in the raw/granulated sugar and stir well. Turn off the heat and serve on a deep rice bowl and top with a spoonful or more coconut milk

 

This entry was posted in Chindian Recipes, Desserts and Pastries, Peranakan (Nyonya), Rice and Noodles. Bookmark the permalink.

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