Easier that way…

When I shared the photograph of my pulut hitam (black glutinous rice) dessert…

…that day, a number of people were keen on knowing how to cook it.  Well, there’s nothing to it, really – it is so very easy and of course, it is a lot easier using a slow cooker instead of boiling and having to keep vigil at all times.

I had a look at this video clip on Youtube for a rough idea as to how to go about it. The guy said he was cooking one cup for one serving and since there were four of us that day, I cooked two cups and ended up with enough to feed an army. One cup is more than enough unless you are going to feed a multitude of 5,000! LOL!!!

It is best to soak the rice overnight…

…but I forget to do that so I did what the guy said and soaked it for 3-4 hours when I got up that morning.

You will need some pandan leaves, knotted and sugar – I decided to use gula Melaka this time around in the hope that it will give it that distinct peranakan/nyonya dessert taste…

I only added a bit as I did not want it to be too sweet – you may add double that amount if you would like it sweeter. I also added around a teaspoon of salt, like what the guy did, though I do not know exactly why. LOL!!!

I drained the rice and rinsed it well and then, I put everything in the slow cooker, added a whole lot of water (like cooking porridge) and turned it on…

The guy in the video cooked his over a gas stove and he said that would take around an hour.

I went outside to do my gardening, my usual morning routine and when I came back inside around 2-3 hours later, it was done…

…all nicely swollen and bloated up. In some video clips that I saw, they suggested adding cornflour to thicken the soup. God forbid! It was thick enough as it was – I guess it must be the starchiness from the pulut.

If you want to serve it as a dessert at a party, lunch of dinner, you can add the santan (c0c0nut milk) just before you serve it, like what I did, so it will look nicer. Do not add too early as the soup may absorb the santan and it will end up looking kind of blotted.

However, if you are cooking it for your own home consumption, you can add the santan right away, half a can should be enough, mix well and it will look like this…

It did not taste any different from the last time I cooked it using regular cane sugar or if it did, I really could not tell.

See! I told you there’s nothing to it, so very easy to cook…and if I can do it, so can you.