RECIPES

BLACK STICKY RICE PUDDING (BUBUR PULUT HITAM)

Savory

Beetroot Carpaccio

Beetroot & Egg Salad

BBQ & Lentil Muffins

Blackbean Spaghetti

Buckwheat Sushi

Carrot Pancakes

Cauliflower Pizza

Cauliflower Rice

Celeriac Stack

Coconut & Pumpkin Soup

Creamy Vegan Potato Salad

Doppelgänger Pasta

Eggplant Mini Pizzas

Fennel & Apple Salad (RAW)

Greens Bowl

Green Soup

Grilled Eggplant Salad

Kohlrabi Carpaccio (RAW)

Leafy Green Salad (RAW)

Monday Salad Bowl

Miso Soup and Vegetables

Moroccan Miso Soup

Mushroom & Celeriac Soup

Pad Thai (RAW)

Red Lentil Curry

Rice Paper Rolls (RAW)

Roasted Veggie Salad
Roasted Veggie Special

Satay Cashew Balls (RAW)

Stuffed Aubergine

Stuffed Capsicum

Sushi Burrito

Spaghetti Squash

Spiced Indian Tempeh

Sweet Potato Pizza

Quinoa Sushi w/ Paw Paw

Zuccini Pasta (RAW)

 

Sweet

Apfelstrudel
Avocado Mousse (RAW)

Banana Coconut Pie (RAW)

Baked Oatmeal

Beetroot Cake (RAW)

Black Bean Brownies

Blue & Acai Raw Cake

Carrot Banana Cake

Carrot Cake (RAW)

Chai & Apple Bircher

Chia Pudding (RAW)

Cherry Clafoutis

Chocolate Cream (RAW)

Choc Macaroons (RAW)

Chocolate Tart (RAW)

Cocoberry Popsicles

Coconut Shortbread

Date & Ginger Cake

Granola

Heart Chocolates (RAW)

Lemon Tarts (RAW)

Millet Bake

Muesli Bars (RAW)

Orange & Almond Cake

Peanut Butter Cups (RAW)

Poppy & Prune Cake

Poppy Seed & Apple Cake

Quinoa Cashew Corners

Raspberry & Apple Crumble

Snickers (RAW)

Super Protein Balls (RAW)

 

Basics

Ayurvedic Chai Spice Tea

Almond Milk (RAW)

Alphabet Crackers

Beetroot Chips

Beetroot Hummus

Black Sticky Rice Pudding

Bone Broth w/ Vegetables

Cashew Cheese (RAW)

Corn Tortillas

Chicken Soup/Stock

Flaxseed & Spirulina Crackers

Fruit Bowl (RAW)

Green Juice (RAW)

Homemade Jam (low sugar)

Hummus w/ Dukkah

Juice Shots (RAW)

Natural Sweetener

Nepali Rice Pudding

Nut Butter (RAW)

Olives (Black)

Root Veggie Mash

Salsa (RAW)

Soaking Nuts & Seeds

Smoothie Special

Sweet or Salty Lassi

Tropical Fruit Sorbet (RAW)

Turmeric Latte

 

Holidays

Bee Pollen Cookies (RAW)

Christmas Smoothie (RAW)

Lebkuchen

Watermelon (RAW)

 

 

 

Vegetarian, Gluten Free, Healthy Eating, Organic

Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.

Changi Airport in Singapore is the transition point between my two homes: Germany and Australia.
I have spent countless hours here in excitement and anticipation to go and see my family in Munich and in return to get back to my life in Australia...
 
After one of these long, sheer endless overnight flights, a lovely Malay woman brought  me a warm bowl of Bubur Pulut Hitam, a traditional Malaysian dessert known as sticky black rice pudding. I remember critically inspectinging this dark and messy looking dish, but it smelled good and she assured me that it's delicious and 'good for women'.
 
Boy, it was the best rice pudding I had tasted: Rich in flavour and soooooo creamy but not too sweet. Back home I googled the recipe and learned this is an old, traditional recipe with only four basic ingredients: black sticky rice, coconut milk, pandan leaves (optional) and coconut sugar.
 
But the best news is that black rice is an absolute health bomb! Compared with other rices, it has the highest amounts of antioxidants (mostly anthocyanins), fiber, minerals and iron. My TCM confirms it's excellent nourishment for women's and reproductive health.
 
Black sticky rice is also called glutinous rice (in the sense of being glue-like or sticky) but it actually doesn't contain any dietary gluten.
 
If this is your first time trying this –
I recommend to follow the recipe and over time create your own version of this simple, inexpensive dish, with the ingredients you love most.

INGREDIENTS

 

200 gr black sticky 'glutinous' rice (soak between 12 - 24 hrs in filtered water)

250 ml coconut cream (or coconut milk for a lighter version)

1 pinch celtic sea salt

1 tbsp vanilla essence

1/2 cup coconut sugar (optional)

1/2 cup seasonal fruit (mango, berries, banana, cherries)

1 tsp of sesame seeds (optional)

 

 

 

METHOD

 

You can buy black sticky rice at any Asian food market.

 

Wash thoroughly and soak in filtered water for at least 12 - 24 hours or overnight.

 

Discard water and boil with water and 2/3 or coconut cream/milk for 20 - 30 min until thick and creamy.

 

Stir in vanilla essence, sugar
and salt.

 

Serve warm with seasonal fruit
as per your personal preference.

 

NOTE: I often cook a big batch of black rice in water at the beginning of the week and use it for both sweet and savoury dishes.
You can take out small servings and prepare your own, quick version of Pulut Hitam for breakfast, a snack or dessert.
It also tastes great with just a dollop of tahini and banana or dates and walnut butter.

YOU MAY ALSO LIKE

Recipe for Black Bean Brownies

Black Bean Brownies

Recipe for Cauliflower Pizza

Cauliflower Pizza

© 2017 Heart to Plate. Design by PACO Branding & Design. All rights reserved.

Use of this site constitutes acceptance of its User Agreement and Privacy Policy.