Bubur Pulut Hitam (Black Glutinous Rice Dessert) and Bubur Trigu (Wheat Grain Dessert)

More of Peranakan desserts to whet your sweet tooth. Both are prepared in the same way.  One is the Bubur Pulut Hitam or Black Glutinous Rice and the other is Bubur Trigu or Wheat Grain.  These two desserts are either eaten hot or cold.  Which ever way, they are delicious.

              

                     Bubur Pulut Hitam                                                      Bubur Trigu

Ingredients: Black Glutinous Rice-500gm (for 5-6 pax) / Wheat Grain-500gm (for 5-6 pax)
                      Water to totally cover the grains (like you would in making soup but not too much as
                           you can add more as required)
                      Sugar (sweetness to taste)
                      Thick coconut milk (extract milk from freshly grated 1 1/2 coconut. Alternatively you
                          can use 1 box of 250ml coconut milk although the fresh one will taste better)
                      Screw pine leaves-5-6 leaves

1. Wash the grains and using a stockpot or slow cooker, add water and screw pine leaves.  Let boil until the grains are soft and tender. This may take about 45mins - 1 hour or cook longer if needed.  Once boil, stir  constantly to keep it from burning.  The liquid will evaporate as the grains get cooked.  Add more water as you go along. The end product will be a thick creamy 'soup'.
*If you use the slow cooker, less attention is needed. You don't have to stir it often but do occasionally check the level of liquid is sufficient. I would recommend you use slow cooker as the texture is much better than cooking in the pot.

2. Once the grains are soft and tender, add sugar to taste and lastly the coconut milk.  Let boil and it's done.

Hope you will try this as it's really very easy to cook and yet so lip smacking yummy.