Ingredients with Measurements:
- 1 cup black glutinous rice
- 6 cups water
- 1 pandan leaf, tied in a knot
- 1/2 cup small tapioca pearls
- 1 can coconut milk
- 1/2 cup sugar
- Pinch of salt
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the black glutinous rice and soak it in water for at least 4 hours or overnight.
2. In a pot, bring the soaked black glutinous rice, water, and pandan leaf to a boil.
3. Reduce the heat to low and let it simmer for 45 minutes to 1 hour, or until the rice is tender and the water has been absorbed.
4. In a separate pot, cook the tapioca pearls according to package instructions.
5. Once the black glutinous rice is cooked, add the cooked tapioca pearls, coconut milk, sugar, and salt to the pot.
6. Stir well and let it simmer for another 10-15 minutes until the mixture thickens.
7. Serve hot or cold.
- Time:
Preparation time: 4 hours (soaking time for black glutinous rice)
- Cooking time: 1 hour 15 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 47g
- Protein: 4g
- Fiber: 2g
Substitutions for ingredients:
- Black glutinous rice can be substituted with regular glutinous rice or brown rice.
- Small tapioca pearls can be substituted with large tapioca pearls or sago pearls.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced bananas or mangoes for a fruity twist.
- Use coconut cream instead of coconut milk for a richer flavor.
- Add a teaspoon of vanilla extract for a subtle vanilla flavor.
Tips and tricks:
- Soaking the black glutinous rice overnight will reduce the cooking time.
- Stir the mixture frequently to prevent it from sticking to the bottom of the pot.
- Adjust the sweetness to your liking by adding more or less sugar.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the bubur pulut hitam in a pot over low heat, stirring frequently until heated through.
Presentation ideas:
- Serve the bubur pulut hitam in small bowls or cups.
- Top with a drizzle of coconut milk and a sprinkle of toasted sesame seeds.
Garnishes:
- Toasted sesame seeds
- Sliced bananas or mangoes
- Chopped nuts
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- None
Troubleshooting advice:
- If the mixture is too thick, add more water or coconut milk to thin it out.
- If the mixture is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to rinse the black glutinous rice thoroughly before soaking and cooking.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Bubur pulut hitam is a traditional Malaysian dessert made with black glutinous rice, coconut milk, and palm sugar.
Flavor profiles:
- Sweet, creamy, and slightly nutty.
Serving suggestions:
- Serve hot or cold as a dessert or snack.
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Region: Malaysian