RECIPES
BLACK STICKY RICE PUDDING (BUBUR PULUT HITAM)
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.
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