Pulut Hitam (Black Sticky Rice in Coconut Milk)
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4
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Calories
137 kcal
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Course
Dessert
-
Cuisine
Asian, Indonesian
Pulut Hitam (Black Sticky Rice in Coconut Milk)
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This recipe for Black Sticky Rice in Coconut Milk (Pulut Hitam) consists of black glutinous rice cooked in sweetened coconut milk, fragranced with pandan.
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Ingredients
Black sticky rice:
- 100 g (½ C) black glutinous rice soaked at least 4 hours, or overnight and drained
- 600 ml water or more as needed
- 1 pandan leaf knotted
- 40 g yellow rock sugar or gula melaka/palm sugar, granulated sugar; to taste
- 45 ml coconut milk plus extra for serving
- 140 g cooked black beans
Optional: Thickened coconut milk for serving:
- 70 ml coconut milk
- 2 teaspoon granulated sugar or palm sugar, to taste
- pinch sea salt or to taste
- 1 tablespoon cold water
- 1 teaspoon cornstarch
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Instructions
- Soak the black glutinous rice in water for at least 4 hours, or overnight. Drain.
- Add the soaked glutinous rice into a pot and cover with water.
- Add in pandan leaf and sugar.
- Cover with a lid, and bring the rice to a boil over medium heat.
- Prop the lid ajar slightly and reduce to a simmer.
- Cook for 1 hour, or until the rice grains are tender. Check intermittently to see whether more water needs to be added.
- Remove the lid and discard pandan leaf.
- If there is too much water left, increase the heat to evaporate it.
- Add in 2 tablespoon of coconut milk, cooked black beans (if using), and stir until incorporated.
- The consistency should be like a rice pudding, thick and creamy.
- Serve warm or chilled with additional coconut milk (or thickened coconut milk).
Thickened coconut milk:
- In a small saucepan, combine coconut milk, sugar, and salt and heat over medium heat.
- In a small bowl, combine cold water and cornstarch and stir to make a slurry.
- Bring the coconut milk mixture up to a boil and add in the cornstarch slurry, stirring until thickened.
- Remove from heat and transfer to a bowl or serving vessel.
Nutrition Information
Show Details
Calories
137kcal
(7%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.2g
Sodium
11mg
(0%)
Potassium
158mg
(5%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
2IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 11mg | 0% |
| Potassium | 158mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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