My Kitchen From Scratch

Bubur Pulut Hitam & Longan (Sweet Black Glutinous Rice Porridge with Longans)

Posted on: June 6, 2012

Bubur Pulut Hitam & Longan (Sweet Black Glutinous Rice Porridge with Longans)

Bubur pulut hitam is a delicacy in our family and we don’t make it very often. But I remembered going to a tong sui vendor at our pasar malam and ordering a bowl of it for a late night snack. The vendors only sell tong sui which are sweet soupy broth that are not only delicious but also act as a restorative to balance out the energies in the body.  Their pulut hitam are always on the soupy consistency and that was what I grew up liking. I also always asked for more santan or coconut milk because it goes so well with it.

Bubur Pulut Hitam & Longan (Sweet Black Glutinous Rice Porridge with Longans)

I found out that some Peranakans adopted this classic sweet restorative into the Nyonya repetoire by adding dried longans. I find that ingenius because this sweet fruit adds a sweet floral dimension to the dish that refined sugar can’t. And fruits are great for the body, is it not? I would also consider adding fresh longan if it’s available but dried longans are more intense in flavour and it imparts a wonderful fragrance to the pulut hitam. For a change, I’ve also made bubur pulut hitam with a thicker consistency, almost like a rice pudding. It actually enjoyed it more than I thought I would.

Ingredients:

  • 300 g pulut hitam (black glutinous rice)
  • 2 L water
  • 6 pandan leaves, tied into a knot
  • 7 tbsp sugar
  • 15-20 dried longans
  • 250 ml coconut milk
  • pinch of salt

Method:

  1. Wash rice with plenty of cold water.
  2. Cook rice with water and pandan leaves under gentle simmer until the rice is soft and the grains open up. Adjust consistency of the rice by adding more water.
  3. About 15 minutes before pulut hitam is served, add longans and cook until soft.
  4. Adjust sweetness by adding sugar.
  5. Warm up coconut milk and salt.
  6. Serve bubur pulut hitam with a drizzle of coconut milk.

(Recipe adapted from Pulot Hitam with Longans, Modern Nonya by Sylvia Tan)

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