Black Glutinous Rice (or known as Black Sticky Rice) is quite common and popular in South East Asia countries like Burma, Thailand, Malaysia, Singapore, Indonesia. The uneven black husk makes the rice looks like burnt rice, but they are not. Despite they are called “black” sticky rice, they actually turned purple-ish maroon colour when cooked. They are like brown rice, high in fibre, and has a distinctive nutty flavour which is perfect to use for dessert. As mentioned, black glutinous rice is high in fibre, and extremely starchy when cooked, so it does take longer to cook, and also fills you up quite quickly.
I bought a packet of the black glutinous rice at the local supermarket and decided to make one of my favorite asian dessert, Bubur Pulut Hitam in Malay, means Black Glutinous Rice Porridge. This is my method to make the Malaysian popular dessert.
Read further on how to make Bubur Pulut Hitam.
- one cup of black glutinous rice
- 1/2 cup of Palm Sugar (Gula Melaka)
- 10 tablespoon of white sugar
- 1 can of Coconut Cream
” class=”size-full wp-image-151″ src=”http://www.atablefortwo.com.au/wp-content/uploads/2008/07/puluthitam4.jpg” alt=”Gula Melaka (Palm Sugar)”>
- Roast the black glutinous rice in a frying pan on high heat. By doing this, it will release the nutty aroma of the rice. When the rice is dancing in the pan, it is ready.
- Put the roasted rice into a pot, wash and rinse thoroughly.
- Fill half the pot with water, cook over high heat.
- Once the water is boiling, turn the heat down to medium and keep stirring every 15 mins or so to prevent the rice sticking to the bottom and burned. During cooking, the water will be reduced and getting thicker, add more water when it becomes too dry and continue cooking. (tips below)
- Cook until the rice is soft and mushy. (usually takes around 2 or 3 hrs at least)
- Add palm sugar, stir until dissolved.
- Add white sugar to taste, stir until dissolved.
- Once ready, remove from heat.
- Pour the porridge into a small bowl, add a few spoonful of coconut cream on top.
- Ready to serve hot, enjoy!
” class=”size-full wp-image-150″ src=”http://www.atablefortwo.com.au/wp-content/uploads/2008/07/puluthitam3.jpg” alt=”Tips: put a porcelain spoon into the pot while cooking. The boiling water will make the spoon vibrates at the bottom of the pot, which helps breaking the hull so the rice are cooked faster.”>
Bubur pulut hitam definitely best served when hot. To make it even tastier, you can cook the rice together with some red beans. In Thailand, they prefer to serve it with banana, in Malaysia, some put Longans (Mata Kucing) in the porridge. It is definitely a winter comfort food, sit back and relax, chill out in front of TV, with a bowl or two.
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