Pulot Hitam

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Ingredients

1. Black Glutinous Rice (about 1.5 cups)
2. Gular Melaka (Brown sugar in big cubes) (about 1/2 cup)
3. Hot Water (1 cup)

1. Rinse rice
2. Soak rice in water, preferably overnight. Minimum 3 hours.
3. Boil rice (together with water, which may have blackened, but that's normal) on LOW heat.
4. Boil for 3-4 hours, until rice buds open up. (You have to peer carefully at the rice to check)
5. You may have to add hot water periodically to keep it from drying up.
6. Add the brown sugar when rice buds OPEN, stirring constantly, until it melts into rice.
7. Serve hot with either some coconut milk, or my recommendation is Ben & Jerry's vanilla ice cream.

• 
  yongfook says

  ooh I know this stuff. I wonder how it could be glammed up a bit? perhaps served with creme fraiche flavoured with pandan...mmmm

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  theory says

  Notwithstanding my concern at you using "ooh" and "glammed" in the same sentence, what you could do is serve it with a baked custard "sushi style" with a rough quenelle or mound of glutinous rice topped with a slice of firm-baked sweet custard (like a Thai custard, perhaps with pumpkin) surrounded by coconut milk. @Lobogirl - great recipe!

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  theory says

  Or even a pandan custard, I guess.

• 
  yongfook says

  I went for the creme fraiche option as this is already really sweet so I would try to balance it out with something not so sweet, but light and dairy. P.S. I think you are much more homosexual than me for using the word "quenelle".

• 
  rachel says

  actually another way would be to just present it in a pretty bowl, with the coconut milk/cream swirled through. that would make it pretty and simple enough.. and less effort than the sushi style which sounds lovely, i must say. haha. not sure about the creme fraiche though - its a bit too tangy for my liking in pulot hitam!

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