Chef Irene Yip’s Pulut Hitam
| Servings |
2-3 people
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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
Ingredients
Rice Mixture (A)
Sweeteners (B)
Coconut Sauce
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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).