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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…

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

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 🙂