200g Black Glutinous Rice
100 ml Coconut cream
1 bunch Pandan Leaves
1 block Gula Melaka (palm sugar)
1 litre Water
Vanilla Ice-cream (optional)
- Wash and soak rice in water for about an hour. Cut away the ends of pandan leaves. Rinse and tie in a knot. Boil fresh water and simmer rice with pandan leaves. Stir occasionally to prevent the bottom from sticking to the pot. The rice is ready when it "blooms" and turns soft, but with some resistance. Consistency should be creamy and not watery. * Add more water if needed.
- Melt gula melaka with about 5 tbsp of water. Stir till it turns syrup.
- When rice is almost done, add the syrup and coconut cream. Stir well. * Keep some cream to drizzle when serving.
- Serve your delicious creamy Bubur Pulut Hitam hot or chilled. Add vanilla ice-cream for a delicious Chilled Black Glutinous Rice Porridge!