Name: Chef Irene Yip's Pulut Hitam
Yield: 2-3 people
Ingredients: 250 g black glutinous rice; 50 g White Glutinous Rice; 1700 ml Water; 50 g white sugar; 200 g Gula Melaka (chopped); 75 g Dry Longan; 200 ml coconut milk; 1/4 tsp Salt; 2 tsp Sugar; 3 pcs Pandan leaves

Chef Irene Yip's Pulut Hitam

Course

Dessert

Cuisine

Asian

Servings

2-3 people

Ingredients

Rice Mixture (A)

250 g black glutinous rice
50 g White Glutinous Rice
1700 ml Water

Sweeteners (B)

50 g white sugar
200 g Gula Melaka chopped
75 g Dry Longan

Coconut Sauce

200 ml coconut milk
1/4 tsp Salt
2 tsp Sugar
3 pcs Pandan leaves

Instructions

Wash and soak A (Rice Mixture) in 1700ml water overnight.
Add the rice and soaking water into the Instant Pot.
Close the lid, seal the pressure valve, and cook using the Porridge function for 5 minutes.
Let the pressure release naturally (about 40 minutes).
Add 400ml water and B (Sweeteners). Select Sauté mode, stir until sugar dissolves (about 15 minutes).
Serve the Pulut Hitam warm in bowls, topped with 2 tbsp of the coconut sauce.

Recipe Notes

Warm the coconut milk in a saucepan (do not boil).

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