黑糯米糊 Pulot Hitam

Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice) is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous (< Latin glūtinōsus) in the sense of being glue-like or sticky and not in the sense of containing gluten; on the other hand, it is called sticky but should not be confused with the other varieties of Asian rice that become sticky to one degree or another when cooked. From Wikipedia, the free encyclopedia

pulot hitam

Ingredient:
Black glutinous rice 200(g)
Water 2.5(L)
Gula melaka(dissolve in 1 cup water) 200(g)
Sugar 2(tbsp)
salt 1/2(tbsp)
Pandan leaves 5(pcs)
Coconut(peeled, grated, squeezed) 2(pcs)

Methods
01. Mix coconut milk with 1/4 teaspoon salt,set aside in fridge.
02. Wash rice and drain,Put in large pot with 2.5 litres water.Tie washed pandan leaves into a knot and add to pot.Bring to boil over High Heat.
03. Turn heat down to Medium,simmer for 1.5 hours,stirring continuously to prevent mixture from sticking to the bottom of the pot.Leave the pot slightly uncovered so that water will not boil over and dirty your cooker.
04. Add gula Melaka mixture,continue to boil for 20 mins.(Let it simmer for a longer time if you like your pulot hitam thicker.)
05. When ready,serve it hot with cold coconut milk on the side.

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