link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: PULUT HITAM

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Monday, December 13, 2004


One of the desserts I was introduced to while living in Singapore. It’s a Malay dessert and once I tried it, I thought it tasted very much like our Payasam (kheer). Pulut Hitam means black glutinous rice porridge. Black glutinous rice is available in Chinese grocery stores and in supermarts.
Black glutinous rice - 1 cup
Coconut milk – 1 bowl. Stir in some salt and keep in the fridge till ready to serve
Palm sugar

Wash the Black glutinous rice well. In a hard bottomed vessel Add water and this rice and bring it to a boil without a lid, glutinous rice tends to becomes sticky so you need to cook it without a lid. Since it is cooked without a lid, it takes a longer time to cook. Once the rice comes to a boil, cook on a low flame (on sim). It takes about an hour. You can check the spatula with which u r stirring to see whether the rice is getting mashed or not to check whether it is done. Stir occasionally to prevent the bottom from getting burnt. Add palm sugar to taste and pinch of salt. Alternatively, you can cook this in a slow cooker for a couple of hours.

Serving Instructions
Serve hot with a few spoonfuls of thick coconut milk on top.

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