This was our dessert last night and it's hubby first bubur pulut hitam. After he finished his bowl, he said its good but not his favorite. :( I was disappointed but its OK because this is my favorite dessert. I just think he is not use to eat this dessert.. oh well, I can have it all to myself. LoL!!! There are many variations to make bubur pulut hitam; some added the coconut milk when the black glutinous rice becomes thick. After so many reviews, I prefer to have the coconut milk as a topping and my bubur is not too watery. :)
1 cup of black glutinous rice
1 pandan leaf
sugar to taste
Rinse the black glutinous rice with water thoroughly until the water turns clear. Fill half of the pot with water. Add pandan leaf and bring it to boil. Reduce the heat and add the black glutinous rice into the pot, cover. Cook for 45-60 minutes or until the rice becomes soft and breaks up. Remember to keep checking the water level, add more water if it become too dry. Add sugar to taste. Then simmer for a few more minutes while constantly stirring until the mixture becomes thick.
To serve, pour into a bowl and a few tablespoon of coconut milk as topping. You may add an extra amount of topping if you prefer creamier ones. :)
- Put a porcelain spoon into the pot while cooking so that the rice are cooked faster.
- You can use brown sugar or white granulate sugar if you do not have gula melaka (palm sugar).
- Leftover bubur pulut hitam, store it in a tight-sealed container and keep in the refrigerator.