BUBUR CHA CHA

    Bubur Cha Cha - Rather than the dessert I was intrigued by the name.  Cha... Cha... Cha...  it sounds like some kind of a dance . Similar to the Cha... Cha... Cha... dance, this coconut milk dessert is interestingly colourful with variety of ingredients, flavour and texture. This dish is actually pronounced “bo bo cha cha” or “mo mo cha cha“. In Malay, “bubur” means “porridge”, and “cha cha” means “well”.  And sometimes its mis-interpretted for the Hokkien word “che che” which means “prosperity”. 

    Bubur Cha Cha’ is a coconut milk dessert which commonly contains sweet potatoes, taro & sago.  Each region has a variation of Bubur Cha Cha: some include banana, black eyed peas, colourful tapioca jellies, or yam instead of sweet potato.  This coconut milk dessert is traditionally eaten and served to friends and family during the 15th of the Chinese New Year. But it is now also commonly found all year round.

    In Malaysia and Singapore, Bubur Cha Cha is usually served as a dessert or sometimes for supper. This is one of the most popular Nyonya/Peranakan desserts which is colourful & delicious.  It is one popular dessert sold by the street vendors in Penang. Bubur Cha Cha is one of the local favourites along with Cendol, ABC(Air Batu Campur), Bandung etc., among locals. 

    Bubur Cha Cha is more or less like a porridge or a soup, it can be easily masqueraded into a mild dessert.  This dessert is a combination of different coloured sweet potatoes, taro & sago in Pandanus infused Coconut milk base , midly sweetened with Sugar or Rock Sugar.  What I like the most about this traditional Malaysian dessert is its colourful presentation. Needless to mention that its taste is wonderfully good because it’s made with fragrant sweet coconut base flavoured with pandan leaves, delicious sweet potatoes and tapioca pearls (sago pearls).

    This kind of mild dessert is usually served at the end of a meal.  They are light, refreshing and all the more nutritious.  This particular Dessert/Soup is considered to be a dessert with cooling nature.  This Dessert is great for summer, perfect to rustle up for taking the edge off the scorching heat. Bubur Cha Cha can be served Warm/Cold. But I personally feel this Dessert Soup tastes delicious when served chilled.  This sweetened coconut milk dessert is served throughout the day as a dessert, snack or even supper. 

 

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Cuisine - Nyonya/Peranakan, Southeast Asian
Course - Dessert
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 25 - 30 Minutes
Cooking Time - 30 - 45 Minutes

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HOW TO MAKE NYONYA BUBUR CHA CHA

BUBUR CHA CHA

INGREDIENTS:

To Steam Cook the Sweet Potatoes & Taro:

Orange coloured Sweet Potato - 1/4 Cup
Purple coloured Sweet Potato - 1/4 Cup
Yam/Taro - 1/4 Cup

To Cook Sago Pearls:

Sago Pearls - 3 Tablespoons
Water - 11/2 Cups
Salt - 1/4 Teaspoon

 

For Bubur Cha Cha:

Rock Sugar - 1/2 Cup
Pandan Leaves - 2 Nos.
Thick Coconut Milk - 11/2 - 2 Cups

METHOD:

Cooking the Sweet Potatoes & Yam/Taro:

• Fill the Steamer/Pressure Cooker with 1-2 Cups of Water.
• Allow it to boil.
• Clean, Peel & Wash the Sweet Potatoes & Yam.
  
• Cut them into small cubes.
• Gently place the steaming tray with cubed Sweet Potatoes & Taro into the Steamer.
• Cover the lid of the Steamer and steam cook on a medium flame for about 20-30 minutes or until done.
• Remove the steaming tray from the steamer and allow it to cool down for about 5-10 minutes.

 

 

BUBUR CHA CHA

Cooking Sago Pearls:

• Boil 11/2 Cups of Water in a Saucepan.
• Once the water boils, add 3 Tablespoons of Sago Pearls and mix well.
• Bring it to boil again and reduce the flame to medium.
• Cook without cover for 5 Minutes, stirring occasionally.
• Switch off the flame, cover the saucepan, let Sago pearls soak for about 10-15 minutes.
• After soaking for 10 minutes, the Sago Pearls are partially cooked. (semi-translucent with a white spot in the centre).
• Drain and rinse the Sago Pearls with running water until it is cooled.
• If you are adding the Sago Pearls into hot Desserts, can use them right away.
• Rest of the cooking takes place while the Sago Pearls are added into hot desserts.
• If you are using the Sago Pearls in Cold Desserts, It should be fully cooked.
• If so, bring another 1 litre of Water to the boil, add in the Sago Pearls.
• Bring it to boil again and turn off the flame, cover and let it soak for about 8-10 minutes.
• After soaking the Sago Pearls would have turned fully translucent.
• Drain and rinse the fully cooked Sago Pearls with running water.

For Bubur Cha Cha:

• In a saucepan, pour in the Coconut Milk, knot the Pandan Leaves and add it into it.
• Add Rock Sugar along with 1/2 a cup of Water and cook on a low flame until Rock Sugar melts.
• Add partially cooked Sago Pearls and give a quick stir. cook this on a low flame for about 8-10 minutes.
  
•  Now add steam cooked Sweet Poatatoes, Taro & give a quick stir.
  
• Cook this on a low flame until it reaches the desired consistency.
• Switch off the flame.
• Serve Bubur Cha Cha Warm/Chilled.

 

CHAK HAO AMUBI - MANIPURI BLACK RICE KHEER

     

    Even while writing this post I am totally abashed by the fact that though being an Indian, I rarely know much about the North-Eastern parts of India.  Though other parts of India and its cuisines are well propagated around, North Eastern Cuisine is yet to be explored.  So my venture into North-East Indian Cuisine has taken its first step with this Black Rice Kheer.  Recently my daughter asked me to cook this Kheer with Thai Black Glutinous Rice(Pulut Hitam) variety which is locally available. I usually make Bubur Pulut Hitam a mildly sweetened traditional Malaysian Dessert which is one of the most popular desserts in the South East Asian region.

      This Black Rice or The Forbidden Rice earned its name because it was once reserved for the Chinese Emperor, for whom it was meant to ensure health and longevity. Forbidden Rice is a medium-grain, non-glutinous/glutinous heirloom rice with a deep purple hue and a nutty, slightly sweet flavour. Varieties include Indonesian Black Rice and Thai Jasmine Black Rice.

     Although Black Rice or the Forbidden Rice is cultivated in the other parts of North East India, Manipur produces the best Black Rice variety.  Rich & fertile Manipur soil and unadulterated Himalayan streams facilitate the growth of Black Rice in abundance in this region. The Black Rice is yet another gem from the Land of Jewels - Manipur(which literally means bejewelled land). This fragrant  & sticky variety of rice is a staple of the state and the Kheer made from it is a must in every Manipuri celebration.

     Manipur is an Indian State in the North-Eastern region which has its south-east part bordered with Myanmar. I have always been fascinated by the places, people & cuisines of North-Eastern India. Apart from its beautiful valleys and lush forests, sprawling grasslands and caves, the region has a rich cultural heritage too. Black rice is known as Chak Hao Amubi in Manipuri where Chakhao means delicious and Amubi means Black. Desserts made from Black Rice is generally served on special occasions. major feasts and festive events. Black rice is a source of Iron, Vitamin E, and rich in Antioxidants. The bran hull (outermost layer) of Black Rice contains the highest levels of Anthocyanins found in food. The grain has a similar amount of fibre to brown rice and like brown rice, has a mild, nutty taste.

     The traditional Chak Hao Amubi- Manipuri Black Rice Kheer is reflective of the State’s culinary trail –  made with minimal ingredients & slow cooked until the nutty flavour of the Black Rice seeps through.  Black Rice Kheer is a simple straight forward Dessert, easy to make with very few ingredients yet delicious & nutritious.

BLACK RICE

     Once cooked this Black Rice transforms this dessert with its beautiful purple colour.  It turns into a bright purplish burgundy colour adding uniqueness to the Kheer.  I have used Black Sticky(Glutinous) Rice and I usually soak the rice overnight or at least for 6-8 hours before cooking.  But it can also be cooked without soaking the rice beforehand, but it takes a longer time and an extra amount of water/milk to cook. And the cooked rice doesn't yield a perfect texture. The Rice should be cooked until soft for this Kheer.  You can also get easy with the type of Sweetener for this Kheer, I have used White Sugar which can be substituted with Palm Sugar /Jaggery.

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Cuisine - North-Eastern India(Manipur)
Course - Dessert
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Soaking Time - 6-8 Hours/Overnight
Cooking Time - 30-45 Minutes

HOW TO COOK CHAK HAO AMUBI - MANIPURI BLACK RICE KHEER

CHAK HAO AMUBI - MANIPURI BLACK RICE KHEER

INGREDIENTS:

HEALTH BENEFITS OF COCONUT

     My Dad always sings these lines from an old Malayalam Movie -

               Nalikerathinthe Nattil Enikkoru 
               Nazhi Idangazhi Mann Undu, 
               Oru Nazhi Idangazhi Mann Undu.

     Where the lyrical says that I have a small bit of land in the Land of Coconuts and that is our Gods Own Country - Kerala.  Today is Kerala Piravi, the day the land was born. The State of Kerala was created on November 1, 1956, after Indian Independence on 15th of August 1947.
     There is also a mythological belief that Kerala was formed when Lord Parasurama(One of the incarnations of Lord Vishnu) threw his axe from Gokarnam southward across the ocean in rage. The action was done as repentance of killing the Kshatriyas, the sea receded and a narrow strip of land showed up from underneath. Henceforth Kerala is popularly called as "Gods Own Country".  Kerala is celebrating its 63rd Kerala Piravi Day this year and The President of India Ramnath Govind has recently called Kerala as the 'Global face of India.' 
      "Keralam" means "Land of Coconuts".  Coconut Tree is called as Kera in Sanskrit and Keram in Malayalam.  Keralam is also considered as a nickname for the State used by locals due to the abundance of coconut trees. So commemorating to the day and to Gods own Country - Kerala, writing about Coconuts seemed to something quite apt for the day.
     Coconut Tree is considered as 'KALPA VRIKSHA', which means, 'DIVINE TREE' which can fulfil all wishes. But in real terms, it could be termed as ' a tree which provides all that is necessary for a living'.  From the root to its leaves, each and every part of a coconut tree proves useful and is loaded with therapeutic benefits. Coconut is a versatile fruit/nut/seed.  Coconuts can be used as such, sliced, shredded or grated.  The flesh can be used to extract fresh Coconut Milk and Coconut Oil.  Even the Coconut Water within the Nut is used from Matured Coconuts and from Tender Coconuts.
          Coconuts are highly nutritious and rich in Fibre, Vitamins C, E, B1, B3, B5 and B6 and Minerals including Iron, Selenium, Sodium, Calcium, Magnesium and Phosphorous. Coconut Milk can be used as a milk substitute for people with lactose tolerance. Coconut Milk is one best Vegan choice and can be used in various recipes from curries, desserts, ice creams, smoothies, milkshakes etc., Coconut milk is higher in healthy saturated fatty acids and especially the lower fat variety and is advised to use in moderation. 
     Coconut Milk is often called 'Miracle Liquid' - because of its high nutritional content and it's great ability to fight and prevent diseases and build up the body’s immunity. Coconut milk is a liquid naturally found in mature coconuts. When a coconut is cracked open, the thin liquid which is inside the coconut is the COCONUT WATER.  But the COCONUT MILK is what you get when you blend the white coconut flesh and then strain it. Coconut Milk has loads of health benefits and innumerable culinary usage.  It enhances the taste and flavour of the dish it is added into.  Giving fresh note and slightly sweeter tinge to the dish.

    Coconut has enjoyed one of the best modern-day comeback stories. Earlier, I remember my friends asking me to avoid using Coconut Oil while cooking.  Whenever they visit home and see me using Coconut Oil they get skeptical and ask me to do so.  Maybe they were being told to avoid it at all because of it’s high saturated fat content. But recently I was awed to find that all those who asked me to avoid are using Coconut Oil in their kitchen. They have begun embracing Coconut as potential health-promoting food.


To read more about the HEALTH BENEFITS OF COCONUT MILK, Click here...

 

HEALTH BENEFITS OF COCONUT

HEALTH BENEFITS OF COCONUT

COCONUT FOR HEALTH

Strong Bones : 

     Coconut contains Calcium and Phosphorus, the two major minerals which help to strengthen the bones.

 

Treatment of Arthritis:

     Selenium an antioxidant, found in Coconut controls free radicals and thus relieves arthritis symptoms and decreases the risk of inflammation in joints.

 

Lowers Cholesterol:

     Though Coconut contains saturated fat it can reduce cholesterol levels, as it has Lauric Acid which boosts HDL (good) cholesterol. Coconut is easily broken down during digestion and metabolizes healthy fats such as omega 6, which is an essential fatty acid.

 

Source of Magnesium:

     Coconut is a rich source of Magnesium. This mineral helps to calm the nerves and maintain normal blood pressure as well as prevent nerve cells from becoming overactive. Magnesium also reduces muscle contraction and makes you feel more relaxed.

 

Aids Weight Loss:

If taken in moderation, can help to control weight. Though Coconut is rich in saturated fats (fattening agent), it is also rich in Fiber, which makes you feel full for a longer time.

 

Stronger Immune System:

     Coconut contains Lauric Acid, Antimicrobial Lipids and Capric Acid which possesses Antibacterial, Antifungal and Antiviral properties. This lauric acid is converted into a compound called Monolaurin when it enters the body, which is believed to fight the viruses and bacteria that cause Herpes, Influenza and even HIV.

 

FOR SKIN & HAIR

     Coconut Milk &Coconut Oil can be beneficial for your hair. You ask any Malayalee, they would always say that they have used Coconut Oil for their hair all through their life.  Needless to say, most of the crowd are blessed with thick & black mane. It is used in hair masks as it nourishes our hair with Proteins.

 

Nourishes the Hair:

     Coconut Milk/Coconut Oil cools the scalp and nourishes the hair by naturally moisturizing the root ends, hair follicles and stimulate hair growth.  Massage fresh Coconut Milk/Coconut Oil into your scalp for 3-5 minutes and leave it for at least 15 minutes before washing it off, which can prove beneficial in restoring dry & damaged hair.

 

Prevents Balding:

   Massaging the scalp with Coconut Milk diluted in water along with Camphor solution is believed to be a very good home remedy for balding. Massage your scalp including the bald spots with this mixture and leave it for a couple of hours. Rinse it off with warm water.

 

Helps in de-tangling the Hair:

    Apply some Coconut Milk/Coconut Oil through your hair before combing. It acts as a natural de-tangler for your hair.

 

As a Hair Conditioner:

    Coconut Milk//Coconut Oil is a great hair conditioner, use it as a leave-in conditioner. Coconut Milk/Coconut Oil provides you with longer and thicker hair and also gives an added volume to your hair without making them greasy. Rub the Coconut Milk/Coconut Oil on your hair from roots to ends and leave them or wash it off with warm water after a few hours.

 

COCONUT MILK & COCONUT OIL FOR SKIN

     Coconut Milk/Coconut Oil is rich in Vitamins A & C, Calcium, Iron and natural Proteins which contribute to smooth and radiant skin.

Moisturizer:

    Coconut Milk/Coconut Oil replaces moisture in the dehydrated skin and is a great moisturizer. Rub some Coconut Milk//Coconut Oil on your skin and leave it for 30 minutes to get absorbed. This will combat dryness and promote healthy and glowing skin. If you are using Coconut Milk, then fresh homemade Coconut Milk serves best for this purpose.

 

Treatment of Sunburns:

     Coconut Milk can be very effective in treating skin damaged by harsh sunlight. Apply a thin layer of cool Coconut Milk to the area, leave it overnight or for few hours before washing it off. It helps in easing the pain of burns and rashes and gradually lightens the darkened scars formed due to sunburns.

 

Anti-ageing Benefits:

     Applying topically and using them in your diet improves skin conditions.  Nutrients in it help to slow down the ageing process of your skin and body by maintaining flexibility and elasticity of the skin and blood vessels. Thus, it prevents wrinkles, sagging skin and age spots.

 

Treatment of Skin Ailments:

     The moisturizing properties of coconut milk can soothe the symptoms of psoriasis, dermatitis and eczema. The natural fatty acids in this milk can help treat dry and irritated skin and also help remove harmful bacterias from your skin.

 

COOKING WITH COCONUT & ITS BY-PRODUCTS

     From a part of the world where Coconut, Coconut and more Coconuts with a name so synonymous to go along KERALA - GODS OWN COUNTRY / LAND OF COCONUTS. We, Keralites/Malayalees use it as grated Coconut, Coconut Milk, Coconut Oil - it has been in our daily diet and lifestyle for ages. Coconut in grated form and as Coconut Milk is used in a variety of dishes.  Coconut Oil, on the other hand, is used for cooking and also as hair & body oil and in the preparation of medicated oils in Ayurveda. Oil prepared from the Roots of Coconut Tree proves beneficial to get rid of joint pains. Nothing new as far as we know.  With new dimensions of Virgin Coconut Oils in stores with an unimaginable price for a small bottle - make me wince a bit. But the very name 'KALPA VRIKSHA' or Divine Tree which can fulfil any wish - would have been named by wise men of the ages who lived along with 'Nature' and who has understood the basic nature and benefits of Coconuts and its products from time immemorial.
     You can find loads of recipes prepared with Coconut in Kerala Cuisine, as Coconuts are found in abundance in the area.  Most of the South Indian, East India and the Coastal States of India also use Coconut/Coconut Milk in their dishes. Even South East Asian Cuisine has loads of dishes with Coconuts & Coconut Milk.

For a variety of dishes with Coconut, Coconut Milk & Coconut Oil - RECIPES WITH COCONUT, Click here....

 
Coconut is a versatile ingredient, that it can be used to prepare:

• Simple Chutneys or in Soups & in Curries, 
• A variety of Rice Dishes like Coconut Rice, Biriyani, Pulao, Nasi Lemak, Nasi Kuning, etc., can be prepared using Coconut/Coconut Milk as one ingredient.
• Healthy recipes like Paal Kanji/Rice Porridge with Coconut Milk & mild Desserts/Porridges called Bubur can be prepared with Coconut Milk.
• Coconuts can be used in making Pancakes or Dosas like Ilaneer Dosa, which is prepared with batter ground along with Rice & Tender Coconut Shavings in it.
• Appam/Vellayappam is one Indian pancake prepared with Coconut/Coconut Milk as one ingredient.
• Grated Coconut or Coconut Shavings can be used a garnish.
• Coconut Water from both Tender & Matured Coconut is considered to be an energy-boosting drink. For a wonderful energizing drink prepared with Tender Coconut - Ilanner Nannari  Sarbath, Click here...
• Coconuts & Coconut Milk can be used to prepare Desserts, Puddings, Sweets, Kuihs, Drinks etc.,
• It can be converted into fancy Pina Colada, Cakes, Cookies, Ice Creams etc.,
• Coconut Liquors like Toddy(Kallu) & Feni are local hooches from Kerala & Goa.
• Coconuts are also converted in Coconut Vinegar, Coconut Sugar etc.,

______________________________________________________________

*DISCLAIMER:

Please remember these options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician for professional advice in any matter related to your health. This is for information purposes only.

BLACK STICKY RICE DESSERT - PULUT HITAM

     "Black Sticky Rice Dessert/Pulut Hitam" is a dessert made of Black Glutinous(sticky) Rice and Coconut Milk, mildly sweetened with Palm Sugar/Rock Sugar. This Southeast Asian dessert is cooked to the consistency of rice porridge, with a rich and creamy flavour. A note of Pandan from freshly knotted Pandan Leaves gives this dessert an authentic touch.
     Black Sticky Rice Dessert/Pulut Hitam is one of the most popular Malaysian Dessert in the Southeast Asian region. It has different names throughout the region, 'Bubur Ketan' in Indonesia, 'Bee Koh Moy' in Hokkien, 'Bubur Pulut Hitam' in Malay and so on.  This black sticky rice dessert is a local favourite. It is one of the most popular & common desserts in Nyonya & Peranakan families. 
      I tasted this Pulut Hitam in our friend's brother's place in Melaka.  His wife Komala asked me whether I have tasted Pulut before and to me, I had no idea what it was.  She immediately arranged to buy Pulut, freshly grated coconuts, etc., and when we went back to her house in the evening there she had this beautiful dessert ready for me. Mysteriously coloured, chewy Rice in a rich and creamy Coconut Milk base & the dessert was mildly sweet.  It was she who introduced to me this Dessert & the recipe.
      Sticky Rice is one common variety of Rice available in South East Asian Region and you can find a wide range of desserts and dishes prepared out of it.  This dessert is prepared with Black Sticky(Glutinous) Rice which has a dark purple colour that is almost black. It is rich in antioxidants and has a high fibre content in it. This Black Sticky(Glutinous) Rice is usually used in desserts in the Southeast Asian region. This rice is also known as "Forbidden Rice".

BLACK STICKY(GLUTINOUS) RICE  - PULUT HITAM

     Once cooked this Black Sticky(Glutinous) Rice makes this dessert beautiful with its colour.  It turns into a bright purplish burgundy colour adding uniqueness to the dessert.  I usually add Palm Sugar/ Rock Sugar which yields a mild sweetness to Pulut Hitam. Adding Palm Sugar or the Malaysian Gula Melaka adds a nutty sweetness and goes hand in hand with the colour of the Black Sticky Rice Dessert. Above all the dessert is mildly sweetened, it is commonly termed as Bubur Pulut Hitam - Porridge(Bubur) masqueraded as a Dessert.
      I usually soak the Black Sticky(Glutinous) Rice overnight or at least for 6-8 hours before cooking.  But it can also be cooked without soaking the rice beforehand, but it takes a longer time and an extra amount of water to cook. And the cooked rice doesn't yield a perfect texture. The Rice should be cooked until soft.  Pulut Hitam/Black Sticky Rice can be cooked in a rice cooker or in a Pressure Cooker. It can also be cooked in a steamer/saucepan. Pulut Hitam/Black Sticky Rice can be cooked until liquid is reduced to a thicker consistency. Leaving the cooked rice for 4-5 hours will also allow the starch to be released from the glutinous rice and thicken the dessert.


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Cuisine - Hokkien (Asian)
Course - Dessert
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Soaking Time - 6-8 Hours/Overnight
Cooking Time - 30-45 Minutes

HOW TO COOK BLACK STICKY RICE DESSERT 

PULUT HITAM/BEE KOH MOY

BLACK STICKY RICE DESSERT - PULUT HITAM

INGREDIENTS:

To Cook the Black Sticky Rice :

Black Sticky(Glutinous) Rice - 1 Cup
Water - 5-6 Cups
Pandan Leaves - 2 Nos.

For Black Sticky Rice Dessert - Pulut Hitam/Bee Koh Moy:

Palm Sugar/Rock Sugar - 1/4 Cup
Thick Coconut Milk - 3/4 Cup
Thin Coconut Milk - 3/4 Cup
Salt - To Taste


For detailed steps on HOW TO MAKE COCONUT MILK, Click here...

 

METHOD:

To Soak & Cook the Black Sticky Rice :

• Clean, Wash the Black Sticky Rice 2-3 times or until water runs clear.
• Soak the Black Sticky Rice in water for about 8-10 hours/Overnight.
• Once soaked, drain and discard the water used for soaking.
• Add 5-6 Cups of Water, knotted Pandan Leaves and cook the Black Sticky Rice until the rice turns soft.

 

HOW TO COOK BLACK STICKY RICE?

In Sauce Pan :

• Pour the Water, knotted Pandan Leaves in a Sauce Pan and bring the water to Boil
• Add soaked Black Sticky Rice into the Saucepan and allow it to boil on a medium flame.
• Reduce the flame to low, cover and cook for another 45 minutes to 1 Hour.
• Keep checking the water level at intervals.
• If it becomes dry, add more boiling water.
• Adjust the amount of water and cook until the Rice turns soft.

In a Rice Cooker :

• Add Soaked Black Sticky Rice, 5-6 cups of Water and knotted Pandan Leaves into the Rice Cooker.
• Cover and cook, if you have the porridge function then use it while cooking the Black Sticky Rice.
• Cook until the rice turns soft.

In a Pressure Cooker :

• I cooked the Black Sticky Rice in a Pressure Cooker. 
• Add Soaked Black Sticky Rice, 5-6 cups of Water and knotted Pandan Leaves into the Pressure Cooker.
• Close the lid and cook on a high flame for 2-3 Whistles, lower the flame and cook for another 4-5 whistle.
• Switch off the flame and allow the pressure to release.
• Once the pressure is totally released, remove the lid.
• Check whether the Rice is cooked.  
• It may have some water left along with the cooked rice.
• Cook until the Water is totally absorbed(in a very low flame, stirring continuously).
• Cook until the rice turns soft and all the water is totally absorbed.

For Black Sticky Rice Dessert - Pulut Hitam/Bee Koh Moy:

• Once the Black Sticky Rice is cooked, add Palm Sugar/Rock Sugar to it along with a cup of Water.
• Cook this on a low flame until the Palm Sugar/Rock Sugar melts.
• Pour in 1/2 Cup of Thin Coconut Milk and cook this on a low flame for few minutes.
• Stir the ingredients while cooking.
• Finally, pour 1/2 Cup of Thick Coconut Milk and cook briefly.
• If time permits, leave the Dessert aside for at least 20-30 minutes before serving.
• This will enable the sticky rice to absorb the sweetness and flavour.
• Serve Pulut Hitam/Bee Koh Moy in small bowls topped with reserved Thick Coconut Milk.
• Add more Coconut Milk if you like the dessert creamier.

NOTES :

• The Rice should be soft once cooked.  Can increase the amount of water if required.
• This is a mildly sweet Dessert, adjust the amount of sweetener to suit your Sweet Tooth.
• If you feel the Black Sticky Rice Dessert is thick, add more Coconut Milk.
• Adjust the consistency of the dessert to suit your preference.
• Serve the Black Sticky Rice Dessert warm or cold.