Ingredients with Measurements:
- 1 cup black glutinous rice
- 4 cups water
- 1 pandan leaf, tied into a knot
- 1/2 cup coconut milk
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup coconut cream
Special equipment needed:
- Rice cooker
- Saucepan
Step-by-step instructions:
1. Rinse the black glutinous rice in cold water and drain.
2. In a rice cooker, add the rice, water, and pandan leaf. Cook the rice according to the rice cooker's instructions.
3. In a saucepan, combine the coconut milk, sugar, and salt. Heat the mixture over medium heat, stirring occasionally until the sugar has dissolved.
4. Once the rice is cooked, remove the pandan leaf and add the coconut milk mixture to the rice. Stir to combine.
5. Cook the rice and coconut milk mixture over low heat for 10-15 minutes, stirring occasionally, until the mixture thickens.
6. In a separate saucepan, heat the coconut cream over low heat until it thickens.
7. Serve the bubur pulut hitam in bowls, topped with a drizzle of the thickened coconut cream.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 12g
Carbohydrates per serving: 35g
Protein per serving: 3g
Substitutions for ingredients:
- Black glutinous rice can be substituted with regular glutinous rice.
- Pandan leaf can be substituted with vanilla extract.
- Coconut milk can be substituted with almond milk or soy milk.
- Coconut cream can be substituted with heavy cream or whipped cream.
Variations:
- Add sliced bananas or mangoes to the bubur pulut hitam for added sweetness.
- Top with toasted coconut flakes for added texture.
- Use brown sugar instead of granulated sugar for a richer flavor.
Tips and tricks:
- Rinse the black glutinous rice thoroughly to remove any excess starch.
- Stir the bubur pulut hitam occasionally to prevent it from sticking to the bottom of the saucepan.
- Adjust the amount of sugar to your liking.
Storage instructions:
Store any leftover bubur pulut hitam in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the bubur pulut hitam in the microwave or on the stovetop over low heat until heated through.
Presentation ideas:
Serve the bubur pulut hitam in small bowls with a drizzle of coconut cream on top.
Garnishes:
Toasted coconut flakes or sliced fruit.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
None.
Troubleshooting advice:
- If the bubur pulut hitam is too thick, add more water or coconut milk to thin it out.
- If the bubur pulut hitam is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to store any leftover bubur pulut hitam in the refrigerator and consume within 3 days.
Food history:
Bubur pulut hitam is a traditional Malaysian dessert made with black glutinous rice and coconut milk.
Flavor profiles:
Sweet, nutty, and creamy.
Serving suggestions:
Serve the bubur pulut hitam as a dessert or a sweet snack.
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Region: Malaysian