Home -cooked Pulut Hitam really taste better than those selling outside. I just bought the black glutinous rice from supermarkets such as Fairprice/ Sheng Shiong
(Serves 6)
Ingredients:
200g Black glutinous rice, soak at least 2 hrs or overnight
3 Pandan leaves (tied into knots)
110-120g palm sugar/ brown sugar
1100g water
(Serves 6)
Ingredients:
200g Black glutinous rice, soak at least 2 hrs or overnight
3 Pandan leaves (tied into knots)
110-120g palm sugar/ brown sugar
1100g water
1 cup Coconut milk , plus 1 tsp salt. Mix well
1) Rinse the black sticky rice with water for at least 5 times. This step is important to remove the 'rice smell" (sorry that I do not know how to describe this:P).
2) Put on the butterfly. Put rice, Pandan leaves and water into TM bowl.
60m / 95c / R. SPoon (TM5)
Slow cook /98c / 40mins( TM6)
3) Add in sugar.
5m/ 95c / R. Spoon (TM5 & TM6)
4) Drizzle with coconut milk.
1) Rinse the black sticky rice with water for at least 5 times. This step is important to remove the 'rice smell" (sorry that I do not know how to describe this:P).
2) Put on the butterfly. Put rice, Pandan leaves and water into TM bowl.
60m / 95c / R. SPoon (TM5)
Slow cook /98c / 40mins( TM6)
3) Add in sugar.
5m/ 95c / R. Spoon (TM5 & TM6)
4) Drizzle with coconut milk.
Tips:
1. Different grade of black glutinous rice may have different timing in cooking. Extend the cooking time by 15mins intervals & watch if it reaches the final stage as seen on photo above.
