Friday, January 12, 2007

Black Rice Pudding/Pulut Hitam/Bobo Hitam



It was a cold night, and I was craving for some sweet comfort food from my childhood. I came across a version of Black Rice Pudding on epicurious and though I liked their note, I wanted more than the minimal ingredients stated, so I kept looking, and found this wonderful version by dr ve-thru. Her version has pandan leaves and red beans which I remembered enjoying. I am not sure if black sticky rice is the same as what I have in the pantry, but I substituted with forbidden rice as I love it's nutty taste, and also added some white glutinous rice. It turned out yummy, and my little ones actually ate some with me! The coconut milk by Savoy recommended by Ching was a great accompliment to it! Thank you ladies! Used frozen pandan leaves for this recipe. Remember to soak the rice and red beans overnight before cooking. Used azuki beans as they retain their shape after cooking.
Recipe:
6 oz forbidden rice
2 oz white glutinous rice
4 oz red azuki beans
2 frozen pandan leaves, tied in a knot
3 cups water
1/2 c brown sugar or more to taste
1 cup canned or fresh coconut milk mixed with 1/2 teaspoon salt
Place the rice, red beans and water in a crockpot and cook for 4 hours. Check water level and add more water if the red beans are not cooked through yet. Add pandan leaves and cook for another hour. Most of the water should be cooked off. Just before the rice finishes cooking, place the coconut milk in a saucepan over medium heat and stir in the sugar and salt until completely dissolved. Heat just to a boil, then reduce to the lowest heat until the rice is cooked. I prefer to add coconut milk into individual bowls like drve-thru. Add the coconut milk to the bowl of rice/bean mixture. Serve warm or at room temperature.
Note from epicurious: If you like, once the pudding has cooled (or if you have leftover pudding), transfer it to a small baking sheet or a baking pan and use a spatula to smooth the surface. Cover and place it in the refrigerator for several hours, or overnight, to firm up. Cut into strips and serve sprinkled, if you wish, with the sesame seeds, coriander, or fried shallots, or a combination, or topped with the fruit.
Update on 2/16/07
Well, I have finally found the black glutinous rice that is the authenic ingredient for this dish at the local asian market. It is sold in a 10 lb bag by the rice section when all this while I was looking for it in a different aisle. :( Now I know, and I made this recipe again today after soaking the black glutinous rice overnight. It is definitely more chewy than the forbidden rice, and still very good. Of course, I grew up with this stuff, and have a hankering for rice puddings.

4 comments:

Little Corner of Mine said...

This variation sounds yummy too! Wish you live closer so that I can enjoy one bowl too! ;)

East Meets West Kitchen said...

LCOM,
Yeah, I would bring you some if not for this cold and snow!:)

Dr ve Thru said...

How was it? I looked closely at your packet of black rice and I don't think it is pulut hitam. Is the flavour the same? :)) I'm curious. :)

East Meets West Kitchen said...

dr ve thru,
It was good! The forbidden rice has the same coloring as the black glutinous rice and the white glutinous rice helped the dish. The flavors were great! Thanks for the red bean tip!