Pulut Hitam (black glutinous rice) with coconut milk is a popular dessert in Malaysia. This dessert brings back happy memories when we were little. A Chinese lady with a few big pots in her little tricycle will go round the village selling this and a few other desserts like bubur trigu (wheat grains), kacang hijau (mung bean) and kacang merah (red beans). Sometimes we would mixed them all together in a bowl, really good! These are topped with fresh, creamy coconut milk with some salt added.
This is another bowl that was handpainted by my sister! It's beautiful and I love it!
Get the good quality pulut hitam, they will be starchy and creamy when cooked and delicious.
Pulut Hitam (Black Glutinous Rice) is also very popular in other Asian countries. These can be cooked directly in a pot over a stove, but you need to watch the fire and stir every now and then, as the bottom can be easily burned as they contain starch. Furthermore, additional water needed to be added in as it evaporates during the cooking process. In conclusion, you need to be very patient, especially in stirring, when cooking this over the stove. So to avoid this, I usually cook this in the slow cooker. I just need to stir only once or twice and do not have to add any water.
Fresh creamy coconut milk is a definite must! You can still have your pulut hitam without the coconut milk, but it will not be the same! My mom used to buy freshly grated coconut and she would add just a little amount of boiled cooled water, mix well and squeezed out the milk over a strainer into a bowl. A big pinch of salt is added into the milk and stir till the salt is dissolved. Keep refrigerated until needed. Now, I buy freshly squeezed coconut milk directly from the store, it is really convenient as they are easily obtainable over here.
Just top with 2-3 tablespoons of coconut milk over the top when served.
This is great for tea-time for a change. The family would usually enjoy this together. It can be eaten either hot or cold.
Pulut Hitam (Black Glutinous Rice)
(serves 4 to 5)
1 cup pulut hitam (black glutinous rice)
8 cups boiling water (or hot water)
2/3 cup sugar (more or less, to taste)
thick coconut milk from 1 fresh grated coconut
big pinch of salt
2 pandan leaves (screwpine leaves), knoted
- Wash pulut hitam (black glutinous rice) until water runs clear.
- Put into a slow cooker and add 8 cups boiling water. Cover and cook on high for 2 hours.
- Stir and add in pandan leaves and sugar to taste. Cover and continue to cook on high for another hour.
- Meanwhile, squeeze grated coconut over a strainer into a bowl. If you are using your hands to squeeze manually, add about 1/4 cup boiled cool water to the grated coconut, mix to combine and squeeze out milk. I bought freshly squeezed coconut milk from the shop as fresh coconut milk is easily obtained over here. I need to strain the milk as there may be some grated coconut bits in the milk. Add a big pinch of salt to the milk and stir till salt is dissolved. The milk should be slightly salty. Cover and keep refrigerated until ready to use.
- To serve, scoop some pulut hitam into a bowl and top with about 2 to 3 tablespoon of coconut milk. Stir to combine and enjoy!