Bubur Pulut Hitam & Longan (Sweet Black Glutinous Rice Porridge with Longans)
Posted June 6, 2012on:
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.
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.
- 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
- Wash rice with plenty of cold water.
- 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.
- About 15 minutes before pulut hitam is served, add longans and cook until soft.
- Adjust sweetness by adding sugar.
- Warm up coconut milk and salt.
- Serve bubur pulut hitam with a drizzle of coconut milk.
(Recipe adapted from Pulot Hitam with Longans, Modern Nonya by Sylvia Tan)