Pulut Hitam

Preparation time

15 Minutes

Cooking time

120 Minutes

Serves

4

A dessert that can be enjoyed cold or hot, this black rice pudding with coconut milk swirls is a popular South East Asian dessert with many varying alternatives from the Filipino 'ginataan' or the Chinese 'tangyuan'.

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Find out how easy this one is to make. Just watch the video and start cookin'.

Ingredients

200
grams
Black Rice
2
Litres
Water for the Rice
1
tablespoon
Palm Sugar
1/4
teaspoon
Salt
125
grams
Sugar
2
cups
Thick Coconut Milk
, for the coconut cream
A pinch of
Salt
, for the coconut cream
3
Pandan Leaves
, knotted, for the coconut cream

Directions

Not shown in video: Rinse the black rice clean and soak overnight.
When ready to cook, wash and drain the rice, and transfer into a pot with salt and water. Bring it to a boil.
Once it’s started boiling, reduce heat and simmer for 1 hour or until the rice has split opened/ bloomed. Remember to always give it a stir so that the bottom does not burn.
Add in palm sugar and simmer for another 30 minutes. Do not overcook. You want it to be soft but yet slightly chewy.
While waiting for the rice to cook, prepare the coconut cream by heating the thick coconut milk in a saucepan with a pinch of salt and pandan leaves at low heat for about 1-2 minutes. Do not boil.
Store in fridge while waiting to serve.
When the rice starts to split, add the sugar and cook for another 10 minutes.
To serve, ladle into small bowls and top with a few spoonful of the thick coconut cream.

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