Pulut Hitam
Glutinous rice is a type of short-grained Asian rice that is especially sticky when cooked. Many Asian desserts use this rice as a base and often, the rice is mildly sweetened during the cooking process, in which case it may be served as “sweet rice”. The rice can also be used to make sushi, savory rice balls, pressed rice cakes, and mochi. Some consumers eat glutinous rice just like regular rice while others prefer to eat it in smaller portions.
Black glutinous rice is unevenly colored and look like wild rice when dry. With its rich, nutty flavor, the black rice holds a distinct difference to white glutinous rice. According to Chinese legend, this wholegrain rice with high amounts of iron was reserved exclusively for the emperor and particularly good for blood circulation!
Ingredients
2 cups Black glutinous rice
6-8 cups Water
2 Screwpine (Pandan) leaves
3 heaped tablespoon sugar or Gula Melaka to taste
1 teaspoon Salt
1 cup Coconut milk (satan)
This rice pudding is made from black glutinous rice sweetened with brown palm sugar. A surrey of creamy coconut milk is swirled over the rice pudding before it is served.
1. Soak glutinous rice for 2-3 hours or overnight if time permits.
2. Wash the rice and add it into the pot of water with pandan leaves. Cook over medium heat and constantly stirring to avoid burn at bottom.
3. Â Add sugar and salt when the rice is soft and mushy.
4. Serve warm with spoonful of coconut milk on top!
Popularity: 15% [?]
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