Thursday, August 14, 2008

Black Glutinous Rice Dessert (Bubur Pulut Hitam)



This is my black glutinous rice takes three! Yes believe it, my third time making this dessert only. Can you tell how lazy I am? I tried the rice cooker and stove method, I tried straight from the stove method (takes very long to make the rice soft) and my third time was a charm. I used my lazy slow cooker method!



Here's how I did mine:

2 cups of black glutinous rice
3-qt. water
1 cup white sugar

Coconut cream to serve

One 4-qt. slow cooker/crock pot

Method:



Place washed black glutinous rice in the crock pot and cover the crock pot with water (half). Turn the switch to low. I let it cooked overnight, should be ready in 8 hours. I only checked on it at 12 hours so it developed a ring of harden black glutinous rice in my crock pot. Other than that, it's perfect (so I guess it should be stir once in a while to prevent that). After it's cooked, add sugar and stir to mix well and of course turned off the crock pot. Serve with a dollop of coconut cream, stir and enjoy! *Add more sugar if you prefer it sweeter*



Thick and gluey bowl of sweeten black glutinous rice is ready to be enjoyed! This is really bubur pulut hitam, it's so soft it turned into bubur (porridge) already! Surprisingly both Evy & Edda love this gluey & sticky black dessert!

20 comments:

ting said...

hello lcom,
i love this dessert too :)i always thought it's difficult to prepare. but the steps seems pretty easy, will try it sometime ;p

Beachlover said...

oh mind!! now you make me want to cook some pulut hitam!! i bought a pack last year but don't have the chance to cook yet!!

tigerfish said...

8 hrs!!!! So long....
But I think it is worth it :) The bubur hitam looks so good!

Anonymous said...

Need to soak the pulut hitam first before cooking. Try cooking it in a pressure cooker. Ready in half an hour, fast and easy.

TheLeeGirls said...

Learned this tip from a cook book, put a handful of white glutinous rice into the black glutinous rice will make it more gluey.

Cheers,
Angelia

Mochachocolata Rita said...

wow this is my sis' favorite! aiya i so want a slow cooker, pressure cooker, food processor...etc etc etc i want em all

Baking Fiend said...

My mom also does it slow-cooker style! fuss-free with good results. LOL

Little Corner of Mine said...

Yes Ting, do try since this is basically add in and leave it kind of cooking method. :P And the result is great!

Beachlover, now it's your chance! ;)

Thanks Tigerfish, I turned it on and went to sleep, woke up and it's done. :P

Thanks Anon. I did soak mine the whole afternoon, but I thought since I'm going to cook it in a slow cooker for so long, is that still a point to soak the rice first? So, I omitted the soaking step, but since you mentioned it, I edited it in. Hehe..I still don't own a pressure cooker yet.

Thanks Angelia. I knew of that tips already see my previous post. But cooking in a slow cooker produced a very gluey and sticky pulut hitam in itself. Thus, why mixed it?

Rita, you can slowly collecting them all. Slow cooker is fairly cheap these days compared to the other two.

Baking Fiend, it's really is, now that it's so easy to make, I feel like making it again. :P

daphne said...

hey! I didnt think of using the slow cooker!! What a brilliant idea! Now, I just hv to locate the slow cooker..hidden at the back of the cupboard frm lack of use! hahahaa.

ICook4Fun said...

This is my fav 'tong sui' but I hardly cook this as I will be the only one who eats it. I too like using my slow cooker to make this and also for all my soup.

noobcook said...

wow I didn't know this dish can be cooked via the rice cooker too! But yeah, the slow cooker way is definitely the most fuss free... This is one of my fave dessert and yours look divine :)

Little Corner of Mine said...

Now you know daphne. ;)

Gert, my whole family love this "tong sui" but I seldom cook it too because it's fattening. :P

Thanks noobcook. It is first cook in the rice cooker and then transfer to the stove top to finish the job. *Purpose is to cut down the cooking time*

SIG said...

It looks great but I've never liked this dessert. Congrats on getting the result you want on your third try. Wow, you and Peony decided to make this together ah? lol!

samshiki said...

Hi Ching,
based on your recipe, how many servings can it make?

Little Corner of Mine said...

Hi Samshiki,
It's like one big pot, probably 10-12 servings, depending on the bowls also.

dolphing said...

This is my favourite dessert as well. I am sharing with you my recipe.^^

Little Corner of Mine said...

Thanks dolphing for sharing. I like mine with dried longan too but always forgot to put it in. :P

Anonymous said...

Is glutinous rice available in the Asian supermarkets in Los Angeles, CA.

Little Corner of Mine said...

Hi Anon,
I'm sure they have it.

Lily Chua said...

Wow - so easy I want to try your method too!