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One of the desserts I love is the Black Glutinous Rice Dessert or Pulut Hitam in Malay which means “black rice”.  This is a dessert that you can find it anywhere in Asia. In Malaysia, this dessert is prepared specially using the pandan leaves (screwpine leaves) that give you an aromatic smell, and also palm sugar that makes it an unique sweetness.  Essentially, the black rice is cooked until it becomes thick and creamy in consistency, somewhat similar to the texture of rice porridge.  That’s why the Chinese actually calls it black glutinous porridge (黑糯米粥). Besides, it is also topped with coconut cream which is a perfect combination to make it even delicious.

This dessert is really rich and fulfilling. It might not be everyone’s cup of tea, but it is definitely my cup of  ”coffee” (I love coffee). I can have one after another, especially during these cold days.

Below is the regular black glutinous rice dessert recipe, for those who wants something extraordinary, you can actually add in other ingredients while cooking, such as red beans, green beans, barley, tapioca, and even sea coconut (海底椰) which is my favorite. Preparing this dessert was not difficult at all. The hardest part was the process of waiting, it felt like taking forever while I was craving badly for it. Now stop typing, I’m going to get myself another bowl.

Ingredients:

1 cup Black glutinous rice
2 pandan leaves (knotted)
3 quarts water
1 piece palm sugar
1/4 cup white sugar
Thick coconut cream for serving

Cooking Method:

1. Wash and rinse the black glutinous rice at least  times until water runs clear.
2. Soak the rice in water for an hour or above, or best overnight in fridge.
3. Fill a deep pot with water, add the black rice and pandan leaves. Bring to boil.
4. Turn to medium heat and cook until rice is soft about 30 minutes.
5. Add the palm sugar based on sweetness preference and simmer for another 15 mintus.
6. Serve in individual bowl and top with 1 – 2 tbsp of coconut cream on top.
7. You can have it hot, or chill in fridge for a cool dessert.