Black Rice Pudding
Photo by nonyafood.com
I’m a huge fan of black rice pudding. It’s pure comfort food, and especially delicious for breakfast. Black Rice Pudding is very popular in South East Asia where it is widely available from hawker stalls and restaurants alike. This authentic recipe comes from Bee Yinn Low’s wonderful blog about Nonya cooking.
Bee Koh Moy/Bubur Pulut Hitam (Black Sticky Rice Dessert)
200g black sticky (glutinous) rice
Sugar to taste
5 cups water
2 pandan leaves, knotted
1 cup coconut milk plus 1/2 teaspoon salt (mix well)
Sugar to taste
5 cups water
2 pandan leaves, knotted
1 cup coconut milk plus 1/2 teaspoon salt (mix well)
- Rinse the black sticky rice with water thoroughly until the water turns clear. Please take note that the color will remain “black” or “purple” in color but it should look clear.
- Add water and pandan leaves in a pot and bring it to boil. Add the black sticky rice into the pot and boil it on medium to low heat for 45-60 minutes or until the rice becomes soft and breaks up. Cover the pot with its lid.
- Keep checking the water level, if it’s become too dry, add more water.
- Add sugar to taste.
- Serve the bee koh moy in small bowls topped with a spoonful of coconut milk. If you like it creamier, add more coconut milk.
Enjoy!
