One of the most well-loved soupy desserts in Malaysia is bubur pulut hitam, or black glutinous rice porridge. It might be made using simple ingredients, but the results are simply amazing.
This dessert is commonly served during teatime and can be enjoyed warm, or as a cold treat during hot weather. When it comes to consistency, some like it a little runny, while others prefer it rich, thick and creamy.
However you like your bubur pulut hitam, this recipe by chef Fazley Yaakob of Suka Sucre Bistro in Kuala Lumpur will not disappoint – just adjust the amount of water or coconut milk to suit your preference.
Ingredients
- 300g black glutinous rice
- 6 glasses of water
- 250ml coconut cream (boxed variety will work)
- 2 cups (250ml each) coconut milk/santan
- 2 pandan leaves, cleaned and knotted
- 1/2 cup white sugar
- 1 small block of gula Melaka
- salt
Method
- In a pot over medium heat, boil the black glutinous rice with water and the pandan leaves until the grains turn soft and fluffy. Allow it to cook and thicken. Don’t stir too much or you will smash the grains. Also, gently scrape the bottom of the pot so it won’t burn.
- When the grains have softened, add the coconut milk, sugar, and gula Melaka. Stirring consistently, allow the porridge to reach a boiling point.
- Add the coconut cream and stir until well mixed. Remove the pot from the heat and let cool.
- In a pan, cook the remaining cup of coconut milk over a small flame until it bubbles, stirring continuously to ensure no lumps form. Add a pinch of salt.
- Dish the bubur pulut hitam into bowls and serve with additional coconut milk on the side. Enjoy!
Tips
- Feel free to adjust the amount of sugar to your liking.
- For a cold, refreshing treat, try refrigerating the glutinous rice porridge and serving it with vanilla ice cream.
This article first appeared in butterkicap.com, a food and culture platform and community that enables anyone to experience Malaysia through stories of its people, food and places.