Monthly Archives: October 2014

Slow Cooker Black Glutinous Rice Porridge / Bubur Pulut Hitam

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I had an idle moment today so I looked through my pictures and found this. I have made this dessert awhile back. First time for a long time. My husband and I adore bubur pulut hitam (the Malay term which translates to bubur = porridge, pulut hitam = balck glutinous rice) . I did not need to make any previously as it is on the dessert offerings of a Peranakan Chinese restaurant that we used to frequent back in Singapore. If you want to find out more about Nyonya-Baba culture, which is a fusion of Chinese and Malay culture and it isΒ  local to Singapore and Malaysia, please click here.

This one here was one of my best efforts so far so I’m writing it down here now before I forget. This method is using a slow cooker. I realised it is much easier to use a slow cooker also known as a a crock pot to cook bubur pulut hitam due to the time needed.

I have used some frozen coconut cream ice chips here instead of just stirring it in. That aside, we love to eat it with coconut ice cream too. Over the warm bubur πŸ˜‰ Just like what we do with warm brownie and vanilla ice cream hee…

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Ingredients

1 cup/200g black glutinous rice, rinsed and soaked overnight
Screwpine/pandan leaves, 4 pcs, knotted (this can be bought at the asian specialty store)4-6 cups of water (more or less water depending on preferred consistency)
About 130g palm sugar (they come in forms of small cakes, I used 3 cakes)
Pinch of salt
Coconut cream

Method
1. Place soaked black glutinous rice, 4 cups of water and screwpine leaves in the slow cooker. Turn on high and let it cook for about 4 hours. The rice should be broken down and soft.
2. Add in the sugar, salt and water if required to adjust the consistency of the porridge. It should be a thick porridge yet smooth with bits of rice.Β  Give it a stir and let it continue cooking for 15 minutes before switching off. Remove screwpine leaves.
3. Serve warm drizzled with coconut cream, plain with a bowl of coconut cream on the side, frozen coconut cream ice chips or coconut/vanilla ice cream.

πŸ™‚

 

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Smitten Kitchen’s Sunken Apple and Honey Cake

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It’s been awhile since I last wrote anything here. It has really been another couple of mad months. I knew turning two was a milestone, just didn’t know of the effects that came with! Well, now I have experienced it first hand and pretty much survived it. Although I have had time and chance to try out a few recipes from the Internet, I was usually too drained. In this time, the wonderful blog of Smitten Kitchen had been a wonderful read and inspiration. It still is!

Well, when I saw this post, I couldn’t resist but have a short bake as it is apple season now. The apples I used were a mix of Braeburn and Boskoop. I really enjoyed the cake. So did my neighbors. The salted honey glaze just gave it an edge that normal apple cakes lack. This is going to be my favorite apple cake recipe for now! For the recipe please click here.

And guess what, after I hit the “Publish” button, I’ll be baking my second sunken apple and honey cake πŸ™‚

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