Recipe: Pulut Hitam – Black Glutinous Rice with Coconut Milk (紫糯米糖水)

by Mummy's Kitchen

When I was a kid, our frequent treat was this homemade Black Glutinous Rice.  I wasn’t a fan of this treat back then but will still eat it as it was Mum’s cooking. Now that I am older, I guess my taste bud has changed and I have begun to appreciate the taste and slightly chewy texture of this popular dessert.

For those who have not tasted this dessert before, it is made from black glutinous rice (black sticky rice), water, and sugar. It is then topped with slightly salted coconut milk when served. It really is one of the easiest desserts to cook. You will notice that the black glutinous rice is not actually black, but rather, it has a purple hue to it. What I enjoy most about this dessert is the fresh salted coconut milk when mixed into this sweet dessert. It is simply irresistible!

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Serves 4 to 5 pax

INGREDIENTS

200g black glutinous rice

150g to 175g gula melaka

1 litre water

3 pandan leaves, knotted

1½ cups coconut milk plus ¼ teaspoon salt (Mixed well)

METHOD:

  1. Briefly rinse the black glutinous rice with water. Then let it soak for at least 2 hours or overnight.
  2. Drain and add 1 litre of water in the pot with glutinous rice.
  3. Bring to boil, add pandan leaves, then reduce heat to a simmer.
  4. Simmer for about 50 minutes, and if it is necessary, add more water and stir occasionally to make sure that the bottom doesn’t stick.
  5. Add gula melaka and stir until melted. Cook for another 10 minutes or until rice is soft but still has a chewy bite.
  6. Remove from heat then remove the pandan leaves.
  7. Scoop out a portion of the black glutinous rice then generously ladle the coconut milk over it. Serve immediately.

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Mummy's Kitchen

Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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