The dessert I loved eating the most whilst growing up was Bubur Pulut Hitam, a soupy rice pudding type of dessert that is a deep, dark purple in colour and would always stain my clothes (and teeth!). After reading Emily’s post and dreaming about it all week I decided to give it a go and made a few adjustments. The pudding has an almost risotto-like consistency and is topped with a splash of coconut milk. Of course why just pour in coconut milk when you can make smiley faces 😀
Makes about 8-10 servings. Ingredients:
2 cups black glutinous rice
10 cups of water
2 pandan/screwpine leaves
1 cup sugar (I used raw sugar but you can use caster sugar)
Coconut milk to drizzle
First soak rice in a medium sized pot for 30mins. Then discard the purple water and rinse the rice.
Wash the pandan leaves and tie into a knot (it’ll make it easier to remove later on). Fill the pot with the 10cups of water, bring to a boil then reduce to low heat and simmer uncovered for 30mins. Stir the rice occasionally. If you like the rice to be a more congee like texture then keep on cooking until preferred consistency. Personally I like it with a bit of bite.
Add the 1 cup of sugar. STIR and do NOT walk away! It should take about 10-15mins for the mixture to thicken, stir every couple of minutes so the rice doesn’t burn. If the mixture becomes too thick just add water.
How cute is this tiny bowl!?
Serve hot and