Bubur pulot hitam

Prep: 4 hours
Cook: 30 minutes

Ingredients (serves 6):
250g black glutinous rice
3000ml water
60g dried longans
100g caster sugar
100g palm sugar, chopped
1/4 tsp salt
4-5 pandan leaves, tied into a knot
250ml thick coconut milk
3 tsp corn flour mixed in 50ml water
100ml coconut cream

Method:
1. Wash glutinous rice thoroughly and soak in water for 4 hours.
2. Put rice and water into a pot and cook until the rice is soft and almost mushy.
3. Add dried longans, sugar, palm sugar, salt and pandan leaves.
4. Simmer over low heat for 10 minutes or until sugar dissolves.
5. Add the thick coconut milk and corn flour solution.
6. Bring to boil for 1 minute, stirring constantly. Remove from heat and discard pandan leaves.
7. To serve, top bubur pulot hitam with 1-2 tbsp of coconut cream.

Tips:
Black glutinous rice or black sticky rice is available at all grocery stores and supermarkets. When soaked, it looks more deep purple than black, and will discolour the water and any food it is cooked with. If you wish to make a reddish bubur pulot hitam, mix together equal amounts of separately washed white glutinous rice and black glutinous rice.

Recipe source: Lifestyle magazine (Aug 2006)