Soy-Free Pulut Hitam
Dive into the rich, tropical flavors of Soy-Free Pulut Hitam, a delightful twist on the classic Malaysian black glutinous rice pudding. This comforting dessert is crafted with creamy coconut milk and aromatic pandan leaves, which infuse the dish with a fragrant, subtly sweet essence. Simmered to perfection over low heat, the black sticky rice transforms into a luscious, velvety pudding, while the natural sweetness is balanced with a touch of salt and sugar. Perfectly soy-free, it’s an indulgent yet wholesome treat suitable for varied dietary preferences. Serve it with sliced ripe mango for an elegant garnish and enjoy it warm or at room temperature, making this exotic vegan dessert a versatile favorite. Whether you're looking for a unique dairy-free dessert or a taste of Southeast Asian cuisine, this pulut hitam recipe is sure to impress!
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Recipe Information
Ingredients
- 200 grams Black glutinous rice (black sticky rice)
- 1.5 liters Water
- 2 leaves Pandan leaves
- 80 grams Sugar
- 0.25 teaspoon Salt
- 200 milliliters Coconut milk
- 1 medium Fresh mango, sliced (optional, for garnish)
Instructions
Rinse the black glutinous rice thoroughly under cold running water using a sieve to remove any excess starch, until the water runs clear.
In a large saucepan, combine the rinsed rice with 1.5 liters of water. Add the pandan leaves tied into a knot for easy removal later.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 60 to 70 minutes or until the rice becomes soft and the mixture thickens. Stir occasionally to prevent the rice from sticking to the bottom of the pan.
After the rice is thoroughly cooked and soft, remove the pandan leaves.
Add the sugar and salt to the mixture, stirring gently until the sugar is fully dissolved. Simmer for another 5 minutes to allow the flavors to blend.
While the rice is continuing to cook, prepare the coconut milk topping by warming the coconut milk in a small saucepan over low heat. Be careful not to let it boil. Add a pinch of salt to enhance the flavor.
Once the rice pudding has reached the desired consistency, remove it from the heat and allow it to cool slightly before serving.
To serve, ladle the pulut hitam into individual serving bowls. Drizzle generously with warmed coconut milk and, if desired, garnish with slices of fresh mango.
Enjoy the pulut hitam warm or at room temperature for the best taste experience!
Nutrition Facts
Calories |
873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 680 mg | 30% | |
| Total Carbohydrate | 202.3 g | 74% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 122.8 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 758 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
