Bubur Pulut Hitam… (an ode)
Bubur Pulut Hitam
How I love thee
Thy silken smooth
Texture of gleaming black
Bubur Pulut Hitam
How I love thee
Thy so rich and
Generous with flavours I adore
Okay… that’s enough… if you have met anyone from Malaysia (or South East Asia), it’s more than likely you would have been introduced to our many myriads and fantastic desserts… one of them is the Bulut Pulut Hitam (Black Glutinous Rice Porridge)…
It was a cold summers day and I felt an inkling to serve some of this sweet dessert… so jumping online, I came across a few recipes from A Table For Two and Foodlicious… so here is a concoction of sorts and what I made…
It is a fairly easy dessert to make, it just takes a while to get it cooked and ready for serving…
Ingredients:
1 cup of black glutinous rice (pan roasted on high heat until it starts dancing around) and then soaked in a bowl of water for an hour or so to soften)
Half a cup of grated palm sugar
2 screwpine leaves (Pandan Leaf)
1.5 litres of water (or more)
1 can of santan (coconut milk) to serve
Method
In a large pot, place the rice (drained and washed) together with half a pot of water.
Boil on a high heat. Once it starts bubbling, lower the heat and stir continuously (this usually takes about 2 hours at the minimum)…keep adding the water to get a porrdige like consistency…
Once the rice has been boiled down, add in the palm sugar and screwpine leaf for the last 40 minutes of cooking time.
Some recipes recommend you to add in some white sugar, but I feel that the palm sugar adds a robust enough sweetness and flavour to this dessert.
Remove from heat (after simmering for 2 hours) and remove the screwpine leaves.
Serve immediately with a splash of santan (coconut milk)…
Swirl it around and start feasting… I’ll guarantee that you will start singing an ode to this dessert in no time! Enjoy!
So tell me, my friends, what is your favourite home made dessert and does it remind you of home? This dessert certainly brings back childhood memories for me 🙂
My favourite dessert that reminds me of home is Lemon Delicious (which I make), or my mum's apple and boysenberry crumble 🙂
I know I'd like this too, though. Bring on the black-as-night desserts!
My favourite is tau fu far!
Oooh…how I miss this! I remember eating lots of this when I was in Penang many years ago. I should go and look for the rice to cook this.
Oooh mememe! I love this dessert so much. We had it a few days ago and even though I was full I made room for this 😀
I LOVE this dessert & now I can make it at home myself!! thanks! When i was younger, my favourite dessert was always apple crumble. Now i'm not too sure – it totally depends on whether I'm in a fruity or chocolatey mood 🙂
Heidi xo
Hannah: Ooo.. I've never had any of those desserts before.. but they sound really great!
Penny: Tau Foo Fa!!! I would go with Goreng Pisang too!!
MaryMoh: They're pretty easy to find in Asian groceries 🙂
Lorraine: Hahaha… I always make room for this!
Heidi: I love apple crumble, especially with a large dollop of fresh cream!
Great recipe, I’ve used both pandan leaves and essence in the past all with great results! thanks for sharing this recipe.
I love this dessert. thanks for sharing the recipe
I love this pudding. Had it for the first time in Melaka last year when we travelled around Malaysia and couldn’t believe how good it was. I’m going to try your recipe but will have to go without screwpine leaves, just can’t get them over here. I love your blog!:-)
You are very welcome Angela 🙂