BLACK GLUTINOUS RICE THE VIETNAMESE STYLE / BUBUR PULUT HITAM ALA VIETNAM

In Malaysia we call this " bubur pulut hitam" and this dessert is very popular among the South East Asian.  There are two ways of preparing this dessert, is either you cook the glutinous rice till soft and tender and stir in the coconut milk or just omit the coconut milk and replace it with palm sugar or gula melaka. I made the second way. I saw this on ASTRO and top the dessert with ice cream and mango. OMG...it's tasty. Try this....perfect for tea.

Black Glutinous Rice Dessert - The Vietnamese Style

Source from : - Patyskitchen

Ingredients:

1 cup black rice

1/2 cup sugar 1/2 cup palm sugar

1 Think coconut milk, stirred well

Ice cream and slices of fresh mango

Directions:

1. Bring rice, 3 cups water, and 1/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and simmer, covered with a tight-fitting lid, 45 minutes (rice will be cooked but still wet). Stir in sugar, palm sugar, a scant 1/4 teaspoon salt. and bring to a boil over high heat, then reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy, about 30 minutes.
2. Remove from heat and cool to warm or room temperature, stirring occasionally, at least 30 minutes. Just before serving, stir pudding and divide among 8 bowls. Stir remaining coconut milk and drizzle over dessert.

Saya terpandang ini dalam satu rancangan masak ASTRO.....nampak menarik saya cuba. Katanya ini merupakan cara bubur pulut hitam Vietnam dimakan bersama mangga masak dan santan pekat. Santan tidak dimasukkan ke dalam bubur tetapi mereka lebih gemar menitikan santan pekat ke atas bubur. Untuk menambahkan keenakanya saya masukan 1 scoop ice cream...wah memang padan pulut hitam yang lemak santan, mangga dan ice cream. Next Post -  Blueberry Coffee Cake