Puuh, 20 years since I last had this? And I wondered why I did waited so long.
The Ketan hitam, Bubur Pulut Hitam or black sticky (glutinous) rice porridge is a favourite sweet in Southeast asia. Variations comes depending on the country that makes this dessert, be it from Thailand, Malaysia or Vietnam. Adding banana or longans is possible, but I prefer is the pure malaysian way. The black rice when cooked will turn purplish. It is sticky, starchy and absolutely high in fibre and has a distinct nutty taste.
1.5 cup black sticky rice
2 pandan leaves
5 cups water
1/4 tsp salt
150g Gula melaka
1 1/2 cups coconut milk (cream)
1. Wash the sticky rice until the water is clear
2. Pour 5 cups of water and simmer the rice together with the pandan leaves (tie into a knot) for 40 – 60 minutes until most of the water has evaporated
3. Add a little salt, sugar and the gula melaka
5. Serve with a good helping of coconut milk/cream over the dish.