Monday, May 08, 2006

Bubur Pulut Hitam

Hah... as you can see from my previous posts, I'm beginning to cook some traditional or more asian dishes and desserts. Well... I'm afterall an asian so... can't live without these mouthwatering sweet desserts! Once in a awhile I'll definitely crave for them. I find some of these desserts kinda easy to attemp. Such as this Bubur Pulut Hitam translated Black Glutinous Rice Sweet Porridge (this is the glutinous rice with husk. w/o will be white). Method of cooking is to simmer the black glutinous rice for about an hour. You'll most definitely need lotsa PATIENCE! No patience no can do hah! I'm happy with the end result eventhough it was my first time. But, there's still plenty of room for improvement. Good judgement is also an essential tool.

Ingredients for Bubur Pulut Hitam
3 cups pulut hitam - must soak overnight
6 cups water (depends how thick you want it to be)
rock/brown/white sugar (your preference)
Coconut milk (packet/fresh) - boil and put aside
PATIENCE

Method
It is a must to soak glutinous rice so it'll "soften" and it'll take lesser time to soften. Pour glutinous rice and water into a pan and simmer. Note that fire MUST be kept low at all times. Stir constantly till glutinous rice softens. It'll take appx 45-60 minutes. Add sugar only once it softens. Otherwise, it'll take a much longer time to soften. Sweetness it's up to individual preference. If it becomes too thick, be sure to top up with water. How thick or watery, is also up to you. To thick=to chewy. To thin=not so nice la. Then, that's where your good judgement comes in. Like the saying goes - "Practise makes perfect". It totally applies here! When it's done, let it cooldown. Drizzle cooked coconut milk and mix. Trust me, this is one creamy dessert that you just gotta try. : )

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