Bubur Pulut Hitam - Black Glutinous Rice Porridge

Happy New Year!

I hope that everyone had a terrific start to 2008. I welcomed the new year with my family back in Singapore. I arrived two days ago and I have not wasted time familiarising myself with a Singaporean passion - eating! Yes, Singaporeans are very proud of our food, which is very diversed - Chinese, Malay, Indian, Eurasion, Middle-Eastern and everything in between. One can find something to eat 24hrs, 7 days a week. Many restuarants don't even close between lunch and dinner. You can get a delicous meal to fit any budget, from just $3 to hundreds of dollars at acclaimed fine dining restaurants.

I promised some of you that I will do my best to learn some of my mother's recipes during my two weeks vacation in Singapore. However, I have to report that all I have been doing is indulging in Mom's lovingly prepared meals. Her dishes are mainly Malay, Middle Eastern and Indian cuisines. Through the years, she has also adapted these traditional recipes to make them healthier (such as reducing the amount of coconut milk and also grilling instead of deep-frying). My tummy has been very happy the last two days and there is more to come.

I have to admit that this sweet porridge is the first home cooked item that I captured on camera because I was too greedy at other times. It was actually my sister who reminded me to start taking photos for my blog. So, where possible and when time permits, I will take photos and share some recipes. I have to warm you though that Mom cooks by estimation, so it's unlikely that I will have exact measurements.

Today's sweet treat is a simple one but don't be fooled by it's boring looks. It can still excite the palate due to the flavours, texture and is oh-so-comforting. Although it's called "porridge", it is not something for breakfast but is usually eaten for afternoon tea. Variations of this sweet porridge can be seen in Malaysia and Thailand. I think the name of this porridge is a misnomer because when cooked, the glistening, long grains take on a deep purple tinge. Perhaps purple glutinous rice porridge does not sound as appetising....

There are two ingredients that make this such a delcious dessert:

Pandan Leaf - The pandan leaf comes from the Screwpine tree, which can be found in Madagascar, Southeast Asia, the Pacific Islands, and the tropical areas of Australia. Pandan leaf in Southeast Asia is as frequently used as vanilla bean is in western cuisine. Pandan leaf is also commonly used to perfume savoury dishes.

Palm Sugar - Also referred to as gula jawa or gula Malacca/Melaka. It's a type of sugar made from the coconut tree. There are variable quality of palm sugars out there so when mom gets a hold of a good supply, I eat it like candy. I think that my addiction to palm sugar is probably bigger than my love for maple syrup. I can't find good palm sugar in Sydney, so I get my fix annually when I am back in Singapore :-). More info on palm sugar here.

Bubur Pulut Hitam
(Black Glutinous Rice Porridge)

For porridge:
Black glutinous rice
Palm sugar
Pandan leaf
water

For Topping:
Freshly squeezed coconut milk
pandan leaf
salt

Procedure:

Porridge - Boil glutinous rice with the pandan leaf and water till tender. My mom uses a pressure cooker to save time. The consistency should not be too thick or watery, so add as much or little water to your preference.
Topping - Over low heat, boil the coconut milk with the pandan leaf and a pinch of salt. Add water if it's too thick.

To serve:

The porridge is usually eaten warm but is still delicious at room temperature. Just before serving, spoon some of the coconut milk topping over the porridge.