Bubur or porridge is a sweet dessert in Malay culture that often we consume during teatime.
The main ingredients could be varied from mung bean, glutinous rice, wheat flour and sweet potatoes.
Usually, the porridge is cook with coconut milk on low heat, adding palm sugar to sweeten the dessert and giving it dark brown colour and salt to enhance the taste.
It is common to eat dessert when it is stored in the refrigerator, however, not for Malay’s dessert. It is best to be eaten when it is still warm.
I have tried to eat it when it stored in the fridge but the taste is very different as the cold temperature had changed it into a thick consistency. Thus, I rather preheat it and keep it warm before eating.
Glutinous rice is also called sticky rice, this is due to the fact that it becomes sticky after cooking.
The glutinous rice is planted in a way similar to rice, which is in a paddy field. However, it takes a long time to harvest compared to rice.
In Malaysia, there are two types of glutinous rice which is black glutinous rice and white glutinous rice.
Both white and black glutinous rice comes from the same plant, it only differs due to the structure related to it.
The difference between these two is black glutinous rice has bran, endosperm and germ in it. Meanwhile, the white glutinous rice has only endosperm left.
Bubur Pulut Hitam
Bubur Pulut Hitam is a must-have porridge type of dessert that available in Malay traditional wedding. It is commonly served to the guest as one of the buffet menus.
Nowadays, to enjoy bubur pulut hitam, (black glutinous rice dessert) one does not have to travel far or required to attend a Malay wedding to have it. They can make it on their own at their own comfort home.
It can easily be made by soaking the black glutinous rice in cold tap water before cook. Then, on medium heat, it must be simmer before adding the pandan leaves, palm sugar, white sugar, coconut milk and salt.
After cook, drizzled with a mixture of coconut milk with cornflour.
I watched many lessons on the internet on how to make black glutinous rice before making one. In the video, the chef also taught about the function of basic ingredients in making the porridge.
Hence, here are some of the function of a few of the ingredients that been used in making the porridge.
- Pandan leaves : it acts as vanilla in the cooking
- Salt : bring out the natural flavour of the food
- Corn starch : thickening agent
- Coldwater : to prevent the clump of the corn starch
I have adjusted the measurement of the recipe. Here is the complete recipe for bubur pulut hitam. It is easy to make and can be done with available ingredients at home.
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Serving: 3 persons
Bubur Pulut Hitam
- 1 cup black glutinous rice
- 4 cups of water
- 1 pandan leaf
- ¼ cup palm sugar
- 2 tablespoons white sugar
- 120ml coconut milk
- ½ teaspoon salt
For drizzled coconut milk
- ½ teaspoon cornflour
- 2 tablespoons water
- 80 ml of coconut milk
1. Clean the black glutinous rice and soak for ½ hours in cold water.
2. After ½ hours, simmer the black glutinous rice together with the pandan leaf for 45 minutes. Cook it until it breaks and it has starchy structures.
3. Add palm sugar and white sugar. Stir it until the sugar dissolves.
4. Pour in the coconut milk, add salt and boil for another 10 minutes.
Drizzled coconut milk
1. Prepared a mixture of cornflour with water.
2. Then cook coconut milk and the cornflour under low heat for 1-2 minutes until it has a slight consistency.
3. Drizzled the coconut milk on top of the porridge.
4. Bubur pulut hitam is ready.