Unsurprisingly, after all the unsettling events of the past couple of weeks, coupled with a return to chilly weather, I was craving some comfort food. This Bubur Pulut Hitam or Black Glutinous Rice pudding had everything going for it. Not only is it sweet, warm, delicious and filling, it reminds me of the childhood home. Mum used to cycle off to the markets most mornings, and she’d always bring back some snacks for us kids. This pudding often made an appearance and we’d devour it for a late breakfast or morning tea.
Sometimes she’d cook up a big pot of it at home, and that never lasted very long either :)
The name black rice is a bit of a misnomer, even though the finished pudding is very dark, I think the colour is more a luxurious deep purple rather than black. It’s a very visually arresting dish, and when served in clear glasses topped with thick coconut milk, it does look quite special.
As far as desserts go, this one is really simple to make. There are two tips to follow that will ensure success. First, pre-soak the black glutinous rice grains as this helps the rice cook faster and more evenly. Secondly, don’t add the sugar until the rice is almost cooked. Apart from this, feel free to tweak away. Some cooks add the coconut milk to the pudding as it cooks, others add some form of thickener or flavouring. I like it pure and simple.
Have a great start to the week and remember, my friend Suresh from 3 Hungry Tummies will be hosting the Muhibbah Malaysian Monday round-up so send your entries to him at sureshchong(at)yahoo(dot)com.
Also, the end of the month of August marks Hari Merdeka (Malaysian Independence day), and Pick Shan who blogs at Babe in KL will be hosting a Merdeka Open house with the theme “Makan through Malaysia”, so do pop by to visit and contribute too.
The soaked grains turn the water purple.
Bubur pulut hitam (Black glutinous rice pudding)
1 1/2 cup black glutinous rice (soaked overnight - use enough water to cover the grains by a couple of inches)
1/4 cup gula melaka (dark palm sugar)
1/4 cup caster sugar (or to taste)
Water - I started out with 4 cups (250mlx4) and then added another 1 1/4 cups during cooking
pinch of salt.
(if you have it, add some knotted pandan leaves to the rice when cooking, this adds fragrance to the dish)
Thick coconut milk mixed with a little salt, to serve
Drain the rice, place in a sieve and rinse well. Place the rice and about 4-5 cups water in a pan and bring to the boil. Partially cover the pan, then boil until the rice is tender and the mixture looks thick and “puddingy”. Add a bit more water if drying out too quickly. Do not cover the pan completely or the rice will boil over.
When the rice is just tender (took me about half an hour or so), add the sugar and salt, stir well, and cook for a further ten minutes. Taste and adjust sweetness if necessary.
Remove from heat and serve warm or at room temperature. Drizzle with coconut milk before eating.
Simple and sweet.