Bubur Hitam has always been something I have loved since I was a little child. It's one of the rare hot dessert that I fancy. When several friends around me started cooking them, I decided to try it with my thermal cooker too.
I adapted the recipe from Kenneth but the quantity of water in his recipe did not work for me so I made adjustments. It was tasty though! I gave some to my neighbours and brought the rest to my mum's to share after dinner.
The dessert is best drizzled with some coconut milk!
I took some bread I baked today along with my entire thermal cooker to keep the bubur hitam warm.
Bubur Hitam Recipe
This recipe yields 3 litres of dessert
1 1/4 cup black glutinous rice
3/4 cup sugar
4pcs pandan leaves
150ml coconut milk
10 cups water (more if necessary)
some coconut milk for drizzling on dessert
Method
This is the black glutinous rice
Wash the rice twice
All rinsed and drained
Add in water and pandan leaves that have been washed and knotted
The water should be all purplish brown
On medium high to high heat, boil the mixture for 10 - 15 minutes (I did so for 12 minutes), constantly giving it a good stir, especially to be bottom of the pot
The texture of the rice before entering the thermal pot
Place lid on pot and transfer to thermal cooker. Allow it to cook for 5 or so hours.
It'll get relatively thick
Add the coconut milk
Add more water (if needed) and the sugar. Bring the mixture to a boil and serve hot
Drizzle with some cold coconut milk for a more robust flavour! (:
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