Black food is good food. Growing up in humid Singapore, I was a tad confused on why people like having warm and hot desserts on a hot day? Well, it’s abit like having ice-cream on a cold and raining day isn’t it? They just seem to complement each other.
Bubur Pulut Hitam is a favourite dessert for many- including my hubby. It’s really like a black rice pudding. Thick and creamy with a dash of coconut cream. What not to love? I am a fan of the texture of it once it is slow cooked for many hours. Part of the Nonya Cuisine, it seems to always warm our hearts and soul when I have this bowl of sweet dessert.
I found out that it is rich in fibre- hence the reason why it takes so long to be broken down and cooked. More reason for me to have it, even though it is probably very high in carbs. I can argue, however, that it does not consist of that much sugar or other nasty stuff like butter.
And so the little argument in my head continues…
Bubur Pulut Hitam (Black Sticky Rice Dessert)
3 cups of black glutinous rice
10 cups of water
2-3 stalks of pandan leaves if you have it. Tied in a bunch
10 grams of dried logans washed
around 50-100grams of rock sugar
wash and soak rice overnight or 3-4 hours. Then bring it to boil with the quantity of water and panda leaves. After around 10-15 mins, bring it to a simmer and add the logans. Add sugar after another 15 minutes. If you have a thermal pot, use it at this point and cook it for another 4-5 hours if you can. If you are using the stove top, remember to give it a good stir once every 15 minutes. Simmer it using low fire/heat. Taste and adjust accordingly. Some people have cooked it in 2-3 hours but I never found mine creamy enough with that amount of time. in fact, if I used my thermal cooker to leave it overnight, or slow cooker, that tends to work even better.
Serve with a dash of coconut cream.