Pulut Hitam in Malay is 'Black Glutinous Rice Pudding' in English. Black glutinous rice pudding is an avatar of kheer for locals and Malaysians.
My colleagues say "if you have not eaten pulut hitam, you have missed something very tasty yet simple to make' . Here you go, Pulut Hitam made in Indian kitchen for Indian audience :)
You Need :
Black Glutinous Rice - 100g
Gula Malaca - 55g (I used jaggery and white sugar in 50:50 ratio)
Dried Longans - 5 (I forgot to buy them ,so skipped it)
Pandan Leaf - 1 (you can use Kewra essence. Kewra essence is distilled from pandan flowers, courtesy- Wikipedia) You can see leaves in the picture above.
Water- as needed
Cornflour - 1tsp+1/2 tsp (dissolve in 2tbsp of water)
Coconut Milk - for garnish (can't skip this, must use!)
1. Soak black rice in water overnight. Rinse with several changes of water before you soak.
2. Cook black rice in a non stick pan. If you cook in steel bowl, you will have good time scrubbing the bowl after cooking :D
3. When rice turns soft, add jaggery+sugar (use more sugar if you want to to be more sweet). Tie knot to pandan leaf and drop it in the pudding. Continue to cook. Once you have adjusted the sweetness, add in cornflour slurry & take out pandan leaf. Bring it to boil and switch off the stove. Discard pandan leaf.
4. Set it aside for 30 mins before you serve. Top the pudding with coconut milk and serve.
Try it and you will definitely like it!
Untill next time,
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