Kerala Achappam Recipe (Rose Cookies): The Fail-Proof Secret to Crispy Achu Murukku
Achappam (അച്ചപ്പം) is the ultimate crispy Kerala snack that combines the delicate sweetness of coconut milk with a non-negotiable crunchiness. This authentic Achappam recipe reveals the secrets to mastering the traditional 'achu' (mould) to achieve golden, rose-shaped perfection every time. Whether you call them Rosettbakkels, Kuih Loyang, or Rose Cookies, this fail-proof guide ensures your rice flour batter transforms into light, airy, and stunningly crisp Achu Murukkus every time.
How to Make Coconut Milk at Home (Idichu Pizhinja Paal)
I use coconut milk quite often and liberally in my kitchen for a myriad of dishes — from soups, stews, curries, snacks, desserts, puddings, payasams and even in baked goodies. Coconut milk brings its own richness, depth and that exotic creamy vibe to recipes — be it my style Green Peas Ghee Rice, or comforting Paal Kanji, or extraordinary Thengai Paal Murukku or Puerto Rican Tembleque, Southeast Asian dishes like Nasi Bunga Telang, or Red Rubies in Coconut Milk or Pulut Hitam finished off with a lush drizzle. And don’t even get me started on the magic it does to Indian Payasams and Pradhamans!
But every time I make coconut milk from scratch, I'm taken straight back to the good old days in Kerala. Especially during wedding preparations in my Mum and Dad's Tharavadu (ancestral home).
Traditional Kavuni Arisi Payasam - Chettinad Sweet Recipe
Kavuni Arisi Payasam: A Traditional Chettinad Dessert with a Fascinating Legacy
Few dishes as rich as Kavuni Arisi Payasam tell a story, a story of a lifetime, a story of a community, their heritage and legacy. An ethnic and unique dessert of the Chettinad community. This signature dish, made with the intriguing black sticky rice known as Kavuni Arisi, carries the legacy of the Chettiars' vibrant history of travel, trade, and cultural exchange. Let’s dive into the origins, traditions, and a time-honoured recipe that celebrates this unique Chettinad Sweet.
The Exotic Pantry: Unveiling the Unique Herbs of Southeast Asian Cuisine
Welcome to a culinary journey where we unlock the secrets of the exotic pantry that defines Malaysian and Southeast Asian cooking. From the vibrant markets of Malaysia to the bustling streets of Thailand & Indonesia, a treasure trove of unique herbs, spices, and ingredients awaits, ready to transform your cooking into an authentic feast for the senses. In this post, we'll explore these culinary jewels, their uses, and how they contribute to the rich, complex flavours characteristic of this region's dishes.
Beat the Heat with Mango Sago Delight! A Refreshing Asian Dessert!
Mango Sago Dessert is a popular and refreshing Asian dessert, particularly enjoyed in Hong Kong, Taiwan, and other Southeast Asian countries. Mango Sago Dessert is believed to have originated in Hong Kong during the 1980s. This Hong Kong Dessert gained popularity quickly in the region and later spread to other Asian countries due to its delightful combination of fresh mangoes, tapioca pearls (sago), and creamy coconut milk. The dessert became a favourite among locals and tourists alike for its tropical flavours and soothing texture.
Mango Sago Dessert is a sweet and creamy chilled dessert that offers a burst of flavours in every spoonful. The base consists of ripe mangoes, which are blended to form a smooth puree. Tapioca pearls (sago) are then added to give the dessert a delightful chewy texture. The dish is completed with a luscious coconut milk mixture, which adds richness and depth to the dessert. Garnish it with Cubes of Mango Pieces to make this Mango Coconut Dessert a delicacy. The vibrant yellow colour of ripe mangoes and the contrasting white sago pearls make this Chilled Mango Dessert visually appealing and perfect for warm weather or as a sweet ending to a meal.
Beat the Heat with Mango Sago Delight! A Refreshing Asian Dessert!
As the mango season draws to a close, there's one Asian Dessert, a
delightful delicacy that captures the essence of this tropical fruit
like no other - Mango Sago Dessert. During a visit to a Taiwanese
Dessert Shop which boasted 101 Mango Desserts, I was captivated by the
enchanting taste and simplicity of this refreshing dessert. The
combination of juicy ripe mangoes, chewy sago pearls, and the creamy
indulgence of coconut milk creates a heavenly symphony of flavours. Some
variations of the recipe also incorporate the tangy sweetness of
Pomelo, which adds an exciting twist. However, it's important to
remember that Pomelo should be added just before serving, as leaving it
in the dessert for too long can turn it bitter. Let's dive into the
recipe and savour the last moments of the mango season with this
delectable treat!
Mango Sago in Coconut Milk - A Tropical Symphony of Flavour
Beat the Heat with Mango Sago Delight! A Refreshing Asian Dessert!
Indulge in the Creamy Mango Sago Dessert - A Refreshing Blend
of Ripe Mangoes, Chewy Sago Pearls, and Luscious Coconut Milk. Beat the
Heat with this Exotic Asian Delight!
Ingredients:
Mango Sago Dessert Recipe:
2 Ripe Mangoes
1/2 cup Small Tapioca Pearls (sago)
500ml Coconut Milk
1/4 cup Condensed Milk (adjust to taste)
1/4 cup Sugar (adjust to taste)
1 cup Water
For Garnishing:
Few Pieces of Cubed Mangoes
Fresh mint leaves for garnish (optional)
Rose Syrup (optional)
Method:
Wash the Tapioca Pearls (Sago)thoroughly under running water until the water runs clear. Soak the tapioca pearls in water for about 30 minutes.
While the Sago is soaking, peel and chop the ripe mangoes. Set aside a few mango chunks for garnish.
In a pot, bring water to a boil, and then add the soaked tapioca pearls. Cook the
tapioca pearls on medium heat for about 10–15 minutes or until they turn
transparent, stirring occasionally to avoid sticking. Once cooked,
drain the excess water and rinse the sago with cold water to prevent
further cooking. Set aside.
In a separate bowl, combine the coconut milk, condensed milk, and sugar. Adjust the sweetness according to your preference.
Blend the majority of the chopped mangoes into a smooth puree. Keep a few mango chunks aside for garnishing.
In a large mixing bowl, combine the mango puree, cooked tapioca pearls, and
the coconut milk mixture. Mix everything well until fully combined.
Chill the mango sago dessert in the refrigerator for at least 1 hour or until thoroughly chilled.
Once chilled, serve the Mango Sago Dessert in individual bowls or glasses. Garnish each
serving with the reserved mango chunks and fresh mint leaves for an
extra touch of freshness.
Beat the Heat with Mango Sago Delight! A Refreshing Asian Dessert!
Notes:
Choosing the Right Mangoes: For the best Mango Sago Dessert, opt for ripe and sweet mangoes.
Varieties like Alfonso, Thai Water Lily/Gold Lily, or Honey Gold are
excellent choices as they have a smooth texture and intense flavour.
Avoid fibrous mangoes, as they may affect the smoothness of the puree.
Soaking the Tapioca Pearls: Rinse the tapioca pearls thoroughly until the water runs clear before
soaking them. This helps remove excess starch and prevents them from
sticking together during cooking.
Cooking the Tapioca Pearls: When boiling the soaked tapioca pearls, stir them occasionally to ensure
even cooking. Overcooking can lead to a mushy texture, so keep an eye
on them and drain immediately once they turn transparent.
Adjusting the Sweetness: The sweetness of the dessert can be adjusted to suit your taste. If the
mangoes are naturally very sweet, you may reduce the amount of sugar or
condensed milk. Alternatively, if the mangoes are not as sweet, you can
increase the sweetness slightly.
Chilling the Dessert: For the most refreshing experience, let the Mango Sago Dessert chill in
the refrigerator for at least an hour before serving. You may also add
ice cubes to speed up the chilling process, but avoid adding them
directly to the dessert to maintain the desired consistency.
Pomelo Additions: If you decide to include Pomelo in the dessert, add it just before
serving to preserve its vibrant taste and prevent any bitterness. Peel
the Pomelo, remove the membranes, and separate the sacs before gently
folding them into the dessert.
Presentation: To elevate the visual appeal of your Mango Sago Dessert, serve it in
individual glasses or bowls. Garnish each serving with a few mango
chunks and a sprig of fresh mint for a touch of elegance.
Variation: If you like Rose Flavour in your Desserts, then try this Mango Sago Dessert with a drizzle of Rose Syrup.
Beat the Heat with Mango Sago Delight! A Refreshing Asian Dessert!
Enjoy this delightful Mango Sago Dessert, which brings the tropical
flavours of ripe mangoes together with the comforting chewiness of
tapioca pearls, all enhanced by the richness of coconut milk. This Asian Mango & Tapioca Pearl Dessert with leave your taste buds mesmerized by the tropical symphony of flavours. It's a
perfect treat to beat the heat or satisfy your sweet cravings and savour the sweet memories of the mango season!
Chilled Homemade Lychee Syrup
Lychee Syrup Recipe: Fresh or Canned, No Preservatives
Lychee syrup is the easiest way to turn a glut of fresh or tinned lychees into a versatile homemade fruit syrup. Made with just sugar, water and a splash of lemon, this preservative free lychee syrup keeps for months and adds an exotic, floral sweetness to mocktails, cocktails, iced teas and desserts. No fancy equipment, no artificial colours, just real fruit.
What do you do when you land up with far too many fresh lychees, and a few tins of canned ones besides? You devour the fresh fruit first, of course.
But as the days go by and a few batches still sit in the fridge staring back at me with wide red eyes, the plan of converting them into something else pops into my head. Pudding? Sorbet?
Or go to the extent of converting it into lychee syrup?
Making syrups seemed tedious at first, but once I got the knack of it, I realised it is one of the simplest recipes going, needing only a bit of time and patience. Over the years I've made my own versions of the fruit syrups I love most.
The lychee (Litchi chinensis) is a highly revered subtropical fruit with an imperial heritage rooted in Southern China, cultivated for over a thousand years. Ancient rulers prized it so highly that royal couriers rode vast distances just to bring fresh harvests to the palace.
From its ancestral home, the fruit spread across Southeast Asia, finding a second home in the hills of Northern Thailand. Today, regions like Chiang Mai are famous for their lychee orchards, making it a true symbol of Thai hospitality and seasonal abundance.
My Nostalgia and Memory
Along with lychees comes the memory of our first trip to Thailand in 2009. It happened to be their National Tourism Week, and they handed a big packet of fresh lychees to each passenger landing at Suvarnabhumi International Airport in Bangkok. We had four big packets in our hands!
We were caught up sorting our entry visas and waiting for a taxi. Suddenly, an old lady pulled my hand. Alarmed, I turned to her.
There beside me stood a lovely old lady, beaming with pride. "These lychees are from Chiang Mai, enjoy them!" she said, with a warm, pleasant smile.
I thanked her and promised I would eat them right away. True to my word, we gobbled up a whole packet within no time. They were so fresh, tasty and juicy, my very first taste of that memorable, authentic lychee flavour.
Naturally, we sneaked back to the counter and got hold of two more packets. I still remember that evening twilight at the Bangkok airport, waiting for our taxi to Pattaya with our fresh lychees and the memory of that sweet old lady.
Throughout our stay, I stored the lychees in the hotel room fridge and relished them heartily. I even brought a packet home with us. Even now, all these years later, I still instantly relate lychees to that beautiful trip to Thailand.
Preservative Free Lychee Syrup
The Simple Formula
Water, sugar and lychees are all you need to make this lychee syrup at home. Boil sugar and water along with fresh or canned lychees until it reaches one string consistency, slightly thick and sticky all together.
Finally, add a few teaspoons of lemon juice, strain it, and there you go, a lychee syrup ready to add taste and aroma to your favourite drinks and desserts.
Pure Fruit Flavour: No artificial preservatives or synthetic food colourings.
Smart Preservation: The simplest way to stop a large batch of fresh lychees going to waste.
Brilliant Versatility: Works in drinks, desserts, cocktails and mocktails alike.
No Crystallisation: A splash of lemon juice keeps the sugar from seizing up.
Recipe Overview
Cuisine: Asian (Around the World)
Recipe Type: Syrup
Yields: 1 Medium Jar (approx. 250 ml)
Servings: 10-12 Portions
Difficulty: Medium
Author: SM @ Essence of Life - Food
Time Estimate
Preparation Time: 15 Minutes
Cooking Time: 45 Minutes
Total Time: 60 Minutes
How to Cook Homemade Lychee Syrup: Step-by-Step Guide
Lychee Syrup: Versatile Summer Drink Mixer
Ingredients List
For the Lychee Syrup
1 cup white granulated sugar (helps retain the pale, natural fruit colour)
1 cup water
1 cup lychees, freshly peeled and pitted, or drained canned lychees
1/2 tbsp lemon juice
Method - Detailed Cooking Instructions
Step 1: Preparing the Fruit
If using fresh lychees, peel the bumpy outer skin, slice the flesh carefully, and remove the seed.
Rinse the prepared lychees under cold water and leave them in a colander for a few minutes to drain fully.
Cut the drained fruit into small pieces and blend into a coarse paste.
Step 2: Boiling the Sugar Base
In a clean saucepan, pour in 1 cup water and add 1 cup white sugar.
Stir well and boil over medium-high heat until the sugar dissolves completely.
Step 3: Simmering and Testing Consistency
Add the puréed lychees to the sugar syrup and stir.
Bring to a boil and let it bubble for about 5 minutes.
Lower the flame and simmer for about 30 minutes, letting the fruit oils fully infuse.
Pour in the lemon juice and cook for 5 more minutes.
Pro Tip: Boil the syrup until it reaches exactly a one string consistency, meaning a drop cooled between your fingers forms a single thin thread that holds without breaking.
Step 4: Straining and Cooling
Switch off the flame and let the liquid cool for a few minutes on the counter.
While still warm, pour through a fine mesh strainer into a clean bowl, pressing down slightly.
Once fully cooled, pour into a sterilised glass jar or bottle.
Pro Tips and Notes
Fresh vs. Canned Lychees: Either works. For fresh, simply peel and discard the skin and seed; for canned, drain fully before use. A mix of both works just as well.
The White Sugar Secret: White sugar keeps the syrup's natural pale colour. Brown sugar works too, but will darken it and add a caramel note.
Preventing Crystals: A dash of lemon or lime juice stops crystallisation and acts as a natural preservative.
Post-Cooling Thickness: The syrup thickens slightly as it cools, so don't over-boil past the one string stage.
Serving Suggestions
Lychee syrup is wonderfully versatile. Here are a few simple ways to use it:
Lychee Juice & Soda: Stir into plain water with ice, or top up with soda water and fresh mint for a fizzy version.
Flavoured Teas: Brew black or green tea, chill it, and add a hint of lychee syrup for an instant iced fruit tea.
Zesty Lemonade: A teaspoon stirred into homemade lemonade or limeade for an exotic twist.
The Home Bar: Pour into summer cocktails, mocktails, mimosas, or an elegant lychee martini.
Dessert Drizzle: Drizzle into lychee pudding or lychee sorbet for extra fragrance.
Pantry Life: Stays fresh for up to 6 months in a dark, cool spot inside an airtight glass container.
Refrigeration: For a longer shelf life and brighter floral notes, keep the bottle chilled in the fridge.
FAQ
Can I substitute white sugar with brown sugar?
Yes, but brown sugar will turn the syrup dark brown and add a caramel flavour. White sugar keeps the natural, delicate colour of the lychees.
Is this a syrup or a cordial?
Strictly a syrup, a thick, intense sweetener made of roughly equal parts sugar and water. A cordial is a tart, juice-heavy concentrate meant for heavy dilution.
Can I make this using only canned lychees?
Yes, absolutely. Just drain away the canning liquid completely before chopping and blending the fruit.
Why did my syrup turn out slightly cloudy?
That's completely natural, since we grind the whole fruit into a coarse paste rather than using filtered juice. It doesn't affect the taste or shelf life.
Is lychee syrup vegan and gluten free?
Yes, this recipe uses only sugar, water, lychees and lemon juice, making it naturally vegan, vegetarian, gluten free and halal.
Recipes You Might Like From My Blog
Lychee Lemonade — a zesty, exotic twist on classic homemade lemonade using this very syrup.
Lychee Martini — turn your homemade syrup into an elegant summer cocktail.
Homemade Rose Syrup — another floral, fragrant syrup for your home bar shelf.
Quick & Easy Homemade Lychee Syrup
Bringing Chiang Mai from My Kitchen to Yours
There's real pride in making your own fruit syrups from scratch, and with just a handful of ingredients, you're rewarded with a wonderfully fruity lychee syrup.
This homemade lychee syrup is a dainty, versatile concoction that leaves an elegantly sweet, exotic note in almost any drink you choose to create.
It's a beautiful way to lock the aroma of summer fruit in a bottle, keeping those unforgettable twilight memories of travel and unexpected kindness alive all through the year.
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”.
During my childhood, I have heard about a big citrus fruit Bamblimas. My Dad who earlier worked in Kotagiri, says that they get ample of Bamblimas in season. And also, it was one common term used for a plump & fat kid/person. The fact was that I had never seen this so-called Bamblimas, back in India. But when I saw Pomelos in the local market, during my initial days in Malaysia, I never guessed these were the same Bamblimas. Reading about the fruit, suddenly, gave me a revelation that Pomelo is nothing but the Bamblimas.
Bamblimas has been synonymous with plumpness, and the name does total justification to the anomaly. Well seeing a Pomelo fruit, and when I literally held it in my hands I was intimidated by the size. I have never bought a Pomelo, it always comes as a gift, and initially I always wondered what I could do with it, leave alone I didn't even know how to cut it. With the help of Google, even I mastered the tasks. So it is like when life gives Lemon, no, no, no When life gives you Pomelos make Pomelo, whatever fancies you... The first thing tried out of this was a local dessert -Pomelo, Sago & Mango Dessert. But the trick is to eat it as soon as you add the Pomelo Pulp into the dessert. It doesn't taste good if left alone for a long time & the same goes when it is added into Salads too. Then there are numerous other recipes like various Pomelo Salads, Marmalade, Jams & Candied Peels & as always Pomelo Juice, easy what?!!!
Pomelo is a large Asian citrus fruit that’s closely related to grapefruit & considered to be the largest of all citrus fruits. It goes by many names - Pompelmoes(there you go it sounds like Bamblimas right?!!!), Shaddock, Pummelos, Jabong. They were given the name 'Shaddock' in the Caribbean after the captain of the East India Company ship introduced Pomelos to the west. Originally, these citrus has its origin in Southeast Asia.
Pomelo is the largest out of all the citrus fruits with a close relation to grapefruit. A lot of the size is the rind and the thick membrane surrounding the fruit itself. Unlike other citrus fruits, the membrane of the Pomelo is extremely bitter. These large citrus fruits are either round or oval and have a rind that ranges in colour from green to yellow with a textured rind. Filled with a creamy white or bright pink. Somewhere between the pulpy core, Pomelos have a thicker pith than most other varieties of citrus fruit. Pomelos can either be filled with seeds, have very few or none at all. I have never come across one with a Seed. The flavour of a Pomelo is very much like the grapefruit, but much milder. Pomelos are sweeter and don’t carry that tangy, bitterness that can be associated with grapefruit.
Pomelo contains several Vitamins, Minerals, and antioxidants. It is an excellent source of Vitamin C. that make it a healthy addition to your diet. Other than the above it also contains a lot of Fibre, Carbohydrates, Protein, Riboflavin, Thiamine, Copper & Potassium. It is a powerful immune-boosting antioxidant that helps prevent cellular damage from harmful compounds called free radicals. Pomelo is also rich in other Vitamins & Minerals, including Potassium, which helps regulate fluid balance and blood pressure.
HEALTH BENEFITS OF POMELO
Rich in Fiber:
Pomelos are rich in insoluble fibre, which helps add bulk to your stool and prevent constipation. Dietary fibre also serves as a food source for the healthy bacteria in your gut. Fruit fibre is believed to improve bone density, long-term weight maintenance, and also helps to improve gut and brain health.
Weight Loss:
Pomelo is a low-calorie food, and it contains Protein & Fiber. Both help to keep you feeling full for a longer time.
Rich in Antioxidants:
Pomelo is rich in Antioxidants like Naringenin & Naringin. This can help prevent and reverse cellular damage caused by free radicals. Which can cause health problems and chronic disease when they build up in your body at high levels. Lycopene present in Pomelos acts as an anti-inflammatory agent. Other health benefits include its anti-ageing properties and also facilitates a healthy heart.
Heart Health:
Pomelos promote Heart health by reducing the levels of Cholesterol and Triglycerides. Pomelo may reduce these blood fats by preventing the cholesterol in food from being fully absorbed into the body, thus helping to maintain a healthy heart.
Anti-ageing Properties:
The high anti-oxidant content in Pomelos exerts anti-ageing effects. Vitamin C in Pomelos helps prevent skin damage caused by harmful radicals. It can decrease the formation of AGEs(Advanced Glycation End Products).
The essential oil from the peel of Pomelo is rich in antioxidants and can decrease melanin production in the skin, potentially helping prevent discolouration and sunspots.
Antibacterial & Antifungal:
The essential oils made from Pomelo Peel is believed to have antibacterial and anti-fungal properties. The essential oils are highly concentrated, It should not be ingested. The essential oils should be properly diluted before you apply them to your skin.
Fight Cancer Cells:
The rich anti-oxidant content in Pomelo helps to prevent the spread of cancer to an extent. The fruit contains much smaller amounts of potentially cancer-killing compounds. Naringenin, one of the main anti-oxidant in Pomelo is believed to kill Prostate & Pancreatic Cancer Cells.
HOW TO BUY & STORE A POMELO:
Can buy fresh Pomelo at a local Asian market.
Dried Pomelo is available online.
While buying a Pomelo, look for yellow to pale green fruits that are heavy for their size and feel firm to the touch.
Avoid soft, dull-coloured fruits that look dried out. Fruits with small blemishes are fine.
Store the Pomelos in the refrigerator. It can last up to 1 week.
HOW TO CUT A POMELO:
First, you need to carefully cut the top off a Pomelo with a sharp knife. The outer peel of the Pomelo can be tough.
Then, starting at the cut end, make vertical slices around the Pomelo. Make around 6 to 8 Cuts.
Remove the thick rind and peel the membrane from around each segment. You can score the rind which makes it easier to peel.
Don’t eat the membrane-like part of the Pomelos as you would eat an orange or grapefruit.
Peel off the membrane and remove the small aril-like pulp. What's good to eat is just the pulp. inside.
HOW TO EAT POMELOS:
It easy to add Pomelos to your diet.
Pomelos are great in salsas, salads, marinades, juiced, made into jam or just right out of your hand.
Can easily add it to fruit salads or into chilled desserts.
Thai Pomelo Salad (Yam Sam-O) with fresh Pomelos, Shrimp & Coconut is a unique & delicious traditional Thai Salad.
As easy as it is to convert it into fresh citrusy Juice. Add it along with other citrus fruits or with Pineapple for yet another combination of refreshing drink. Finish the drink with a hint of Mint or Basil for an added aroma.
Pomelo Juice can be added to your favourite Cocktails or convert them into innovative Mocktails.
Enjoy them the same way that you would enjoy any of your favourite citrus fruits.
Can use the peel in marmalades or candy it and use it as a garnish.
If you have a recipe that calls for grapefruit, oranges, or even pineapples, you can substitute a pomelo instead.
Dried Pomelos are used for desserts and are eaten as a Candy in Asian Countries. As it contains added sugar, it's much higher in calories compared to fresh Pomelos.
Please remember these treatments 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,
homeopath, naturopath, or herbalist for professional advice in any
matter related to your health. This article is for information purposes
only.
Perfectly Cooked White Raw Rice - Pacharisi Sappadu
How to Cook Perfect White Rice: A Simple Step-by-Step Guide
If you've ever wondered how to cook perfect white rice, also known as raw rice or Pacharisi, you are in the right place. Raw rice doesn't mean uncooked rice — once paddy is de-husked and polished to remove the bran, you get the refined white grain used daily across South India and Southeast Asia. It cooks fast and has that lovely, slightly sticky texture that pairs perfectly with curries, rasam, and countless rice dishes. Let's demystify the process and get that pot of rice cooked to perfection, every single time.
"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.
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
