Bubur pulut hitam (black rice dessert)

Yield: 4 Servings

Measure Ingredient
240 grams Black glutinous rice
\N \N (washed & drained)
60 grams White glutinous rice (pulut)
\N \N (washed & drained)
7 cups Water
2 \N Pandan leaves, knotted
½ cup Sugar
\N \N Pinch of salt
½ tablespoon Tapioca flour or cornflour
\N \N Combined with 2 Tbs water to
\N \N Form a paste
½ cup Thick cocnut milk
\N \N Pinch of salt

Preparation: 15 minutes Cooking: 1 hour Put rice in pot with water and pandan leaves and bring to a boil. Reduce heat to low, remove pandan leaves and simmer for 45 minutes until liquid is thick. Add sugar and simmer for 10 minutes. Add salt and thickening. Remove from heat.

Serve in small bowls topped with 1-2 tablespoons thick cocnut milk.

Compiled by I. Chaudhary

Posted to EAT-L Digest 13 November 96 Date: Fri, 15 Nov 1996 09:10:43 +1000 From: "I. Chaudhary" <imranc@...>

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