Chef Irene Yip’s Pulut Hitam
Servings
2-3people
Servings
2-3people
Ingredients
Rice Mixture (A)
  • 250g black glutinous rice
  • 50g White Glutinous Rice
  • 1700ml Water
Sweeteners (B)
  • 50g white sugar
  • 200g Gula Melakachopped
  • 75g Dry Longan
Coconut Sauce
  • 200ml coconut milk
  • 1/4tsp Salt
  • 2tsp Sugar
  • 3pcs Pandan leaves
Instructions
  1. Wash and soak A (Rice Mixture) in 1700ml water overnight.
  2. Add the rice and soaking water into the Instant Pot.
  3. Close the lid, seal the pressure valve, and cook using the Porridge function for 5 minutes.
  4. Let the pressure release naturally (about 40 minutes).
  5. Add 400ml water and B (Sweeteners). Select Sauté mode, stir until sugar dissolves (about 15 minutes).
  6. 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).