Thursday, May 19, 2011


Black Glutinous Rice (or known as Black Sticky Rice) is quite common and popular in South East Asia countries like Burma, Thailand, Malaysia, Singapore, Indonesia. I made an entry on this before and I am making it again. This time around I added some durian to the flavor. It's durian season and I am taking the advantage of it. It's delicious.
This , black glutinous rice is high in fibre, and extremely starchy when cooked, though it is black but once you cooked it. it's color changed to purplish. You need to soak the rice over night. This will help to speed up the cooking process.
2 cups of black glutinous rice (soak in water for at least 8 hours)
1 cup sugar
1/2 cup palm sugar
2 cup coconut milk
1/2 cup mashed durian
screwpine leaf knot

  1. Roast the black glutinous rice in a frying pan on high heat. By doing this, it will release the nutty aroma of the rice. When the rice is dancing in the pan, it is ready.
  2. Put the roasted rice into a pot, wash and rinse thoroughly.
  3. Fill half the pot with water, cook over high heat.
  4. Once the water is boiling, turn the heat down to medium and keep stirring every 15 mins or so to prevent the rice sticking to the bottom and burned. During cooking, the water will be reduced and getting thicker, add more water when it becomes too dry and continue cooking.
  5. Cook until the rice is soft and mushy. (usually takes around 2 or 3 hrs at least)
  6. Add palm sugar, stir until dissolved.
  7. Add white sugar to taste, stir until dissolved
  8. Add in coconut milk and mashed durian.
  9. Once ready, remove from heat.
  10. Pour the porridge into a small bowl, add a few spoonful of coconut cream on top.
  11. Ready to serve hot, enjoy!

Bubur pulut hitam durian, cubaan pertama saya, belum pernah rasa pulut hitam dengan durian, biasanya dengan bubur kacang. Sedap juga lemak-lemak dan aroma durian memang menyelerakan. Sesuai buat minum petang.
Next Post - Breakfast Menu

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