Black sticky rice dessert also goes by the name of black glutinous rice dessert or in our local language, bubur pulut hitam. Only three ingredients used, black sticky rice, water and sugar. When serving, the sticky rice is generously splashed with fresh coconut milk. Delicious and totally exotic!
The dessert is very popular during the month of fasting, since it is economical and easy to make. It has instant filling feeling because of the high starch content and very sweet.
Other legumes can be added, normally mung beans and barley beans. Or go straight up, only black sticky rice.
This is black sticky rice, used widely in South East Asian Country for making sweet dessert. The grains are broken almost completely. The beautiful hue of purple is all natural.
Soak the rice in cold water and rub the rice with your palms to clean it. Put the rice under running water until the water that flows off the rice turned clear.
In about 3 minutes, the water will be quite clear and the rice is ready to be cooked.
Add sticky rice into a pot of boiling water.
Cook until sticky rice turned completely mushy and the water has drawn out the rice starch. The dessert would be thick on standing.
Add sugar to sweeten. For more natural and nutty taste, use shaved palm sugar (gula melaka / gula merah) instead. Serve warm with coconut milk.
Black Sticky Rice Dessert, Bubur Pulut Hitam
250 g black sticky rice (or black glutinous rice), rinsed well
2 ltr water
100 g sugar
250 g coconut milk, seasoned with 1/4 tsp salt
Boil water in a stock pot over high heat. When the water starts steaming, add sticky rice and lower heat to medium heat. Cook for 2 hours, uncovered.
When the grains look mushy the water starts to thicken, add sugar to taste. Simmer for another 15 minutes.
Remove from heat and let cool.
Serve warm with coconut milk that has been seasoned with salt.