Bubur Pulut Hitam

This is a common dessert in South East Asia, cooked using black sticky rice (a long grain glutinous rice). It can be served warm or chilled, usually with coconut milk.

Ingredients

1 cup black glutinous rice

1.3litre water

Pandan leaves (optional)
Rock sugar

Method

1. Lightly rinse the black glutinous rice (so as not to wash away the starch). Drain and transfer into a pot. 

2. Add 800ml water to pot and soak the black glutinous rice for a few hours.

3. Bring the pot to a boil, and turn off the heat on the stove (to save on gas). Set aside 1 hour and let the heat soften and fluff the rice up. Repeat this step for 2 more times. Stir the rice before and after each boil to prevent the rice from getting burnt. The rice should fluff up like in the picture below. 

                                                                        Before cooking

                                                                        After cooking

4. Add the remaining water (500ml), stir and bring to boil. Then add in rock sugar to your preferred sweetness and stir to dissolve the sugar. Turn off heat and set aside to cool down.

5. Chill in fridge before serving or eat it warm with coconut milk. We like to eat ours with whipped cream (shown in picture below).