Bubur nasi hitam or black rice pudding is definitely a personal favourite. It’s a Malaysian (some argues Thai) dessert, always almost served warm with a drizzle of coconut milk. Mom usually made it on a weekend night in a slow cooker, so come morning, there would be a lovely aroma of pandan (screwpine leaves) wafting in the air. Yes, we have desserts in the morning! Oh glee! Oh joy! I am a lucky girl.
Dad and I would usually fight over the santan (coconut milk) which has a pinch of salt added to it. I always thought it was for flavour but I did some research on Google and it says that it’s to prevent freshly squeezed coconut milk from going rancid. So there you go.
Ah I miss those Sundays. Lazy easy-going Sundays and the only time for my parents to relax
and chat with the kids. We would sit around the breakfast table and talk about the latest goss or read the funnies. My brother M and I used to take turns reading the comics from three different publications. For some reason my dad subscribed to all the local newspapers on Sundays but that only meant more of Garfield and Archie comics anyway. No complains there.
I still do that when I’m back home. Force of old habits. But no complains there either.
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Hitam (serves 4)
- 1¾ cup black glutinous rice
- 2 pandan leaves or 1 tsp vanilla essence
- 5 cups of water
- ½ cup palm sugar
- Pinch of salt
- 1½ cups fresh squeezed thick coconut milk
- Rinse rice thoroughly for 2 minutes under running water. Drain well.
- Put water, rice and pandan leaves into a heavy-based pot.
- Simmer over medium heat for approximately 40 minutes.
- Add palm sugar syrup and continue to cook until most of the liquid has evaporated.
- Season with a pinch of salt. Remove from heat, allow to cool.
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