The process of making pulut hitam is not difficult; just long. It took hours of boiling before the black glutinuos rice becomes soft and creamy. Surprisingly to me though, the initial boiling of the black glutinuos rice imparts a wonderful aroma, just like that of pandan leaves, which confused me for a second because I thought that I had put in the pandan leaves when I'm not supposed to!
There's also different recipes for pulut hitam out there. Some add dried longans. But I have left that out. In fact, I don't much fancy the coconut milk on top of pulut hitam. I did it just for the sake of a picture here ;p
When I get to taste my very own first spoonful, well, just..... OH. SO. GOOD.
Pulut Hitam (Black Glutinuos Rice Dessert)
300 gms of black glutinuos rice
4 liters of water
150 gms of castor sugar
100 gms of palm sugar
3 - 5 pandan leaves, knotted *clearly, I'm obsessed with pandan leaves*
2 tbsp of cornstarch
3 tbsp of water
1/2 tsp of salt
1 can of coconut milk, for topping
Wash glutinuos rice until water runs clear. Leave rice to soak in water for 2 - 3 hours or best overnight in the refrigerator.
Put rice and water in a deep pot and cook over medium heat until rice is soft and creamy.
When reach the desired creamy consistency. add pandan leaves.
Add powdered sugar, palm sugar, and salt.
Simmer for another 10 - 15 mins.
In a small bowl, mix the cornstarch and water. Add the cornstarch slurry into the rice, keep stirring.
As soon as boil is reached, remove from heat.
Ladle into dessert bowl, swirl 2 - 3 tbsp of coconut milk on top.
Serve warm.
2 comments:
Me too, I don't really go for Pulut Hitam...over here in Singapore, there are too many yummy dessert choices and pulut hitam usually gets low priority..for me. However, recently I have gotten a little fixated over this black glutinous rice - ever since I ate the black glutinous rice Dumpling (bazhang) in Taiwan....:)
do u know pulut hitam is good to take when the weather is cold? especially for the ladies.
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