Bubur Pulut Hitam (Black glutinous rice dessert)
Bubur Pulut Hitam with coconut milk
Bubur pulut hitam or black glutinous rice porridge is one of the many sweet desserts that you will find in Malaysia. Some of the happy memories I have growing up in Kuching is going to the Open Air Market to get my regular fix on sweet stuff.
There used to be this old uncle and his stall who only sells two things. Bubur pulut hitam and lek tau suan (split mung bean dessert).
If you ever have the chance to visit Kuching, go to the open air market in town, look out for this old man and try his desserts. His other dessert is good as well and I remember that my father loves to eat it.
Black glutinous rice
Bubur pulut hitam is made out of black glutinous rice. It is actually unpolished glutinous rice. The bran gives it a dark purplish black color. Fascinating isn’t it? Who would have thought that this black beauty is in fact white inside?
Glutinous rice is grown in parts of Asia like China, Japan, Korea, Thailand, Indonesia and Laos.
In Malaysia we use this type of rice to prepare many dessert and savory dishes such as palas, ketupat and lemang – my favourite! Now is especially the time where you can get it easily from the Ramadan markets all over the country.
Sigh…I miss the Ramadan markets. It’s like food heaven for the whole of Ramadan and is always pack in the evenings where people buy food for buka puasa (break-fast). All sort goodies like barbequed food, stews, appetizers, curries, sweet drinks like bandung and desserts in one place!
When you live overseas and you miss something from home, you usually have to try to make it yourself. It’s my first time making bubur pulut hitam and I must say that it’s pretty good. It would be EVEN better if you can get fresh coconut cream – something, which I don’t have the luxury of accessing in Korea.
Nevertheless, I am glad that I can get the rest of the ingredients and make this dessert and home suddenly doesn’t feel to far away…if only they have a Ramadan market here….
(recipe adapted from Nyonya Food)
1 cup of black glutinous rice
4-5 cups of water
1 pandan leave
sugar to taste (use gula melaka/ jaggery if you have it)
1 cup thick coconut milk or cream
a pinch of salt
Wash the rice and rinse it many times before you cook it. Put it in a pot with the water and pandan leave and cook it on medium to low heat, stirring occasionally. Check every now and then and top up with water if it’s not enough. When the rice is starting to break up and get very soft (like rice gruel) add the sugar to taste and take out the pandan leave.
To make your santan or coconut milk, just add a bit of salt to it and mix well. Serve the bubur pulut hitam with the santan. You can add as much as you like if you want to make a creamier, richer dessert.