Bubur Hitam Rice Balls
Instead of having black glutinous rice it in the usual rice porridge way, I made it into tang yuan/glutinous rice balls. The rice balls are lightly sweetened with palm sugar, and cooked in a gula melaka & pandan light syrup. Then it's served in a pandan infused coconut sauce. The best part about this dessert is that it comes together really quickly!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 125 g white glutinous rice flour
- 75 g black glutinous rice flour
- 40 g granulated coconut/palm sugar or fine sugar
- 1/4 tsp salt
- 150 ml luke warm water
- 1 pandan leaf (knotted)
- Gula melaka/palm sugar to taste
- Water
- 400 ml coconut milk
- 1 pandan leaf (knotted)
- 2 tsp sugar
- 1/4 tsp salt
Instructions
- 1
Coconut Sauce
- 2
In a saucepan, add coconut milk, pandan, salt, and sugar.
- 3
Bring to a simmer, stirring frequently until fragrant and thickened.
- 4
Remove from heat and set aside.
- 5
Rice ball
- 6
Combine all the rice ball ingredients into a bowl, and knead until dough comes together, and is smooth.
- 7
Roll dough into 1 inch size balls.
- 8
To cook rice ball
- 9
Bring water to boil, sweetened with gula melaka to taste. (this just adds a bit more flavour to the rice ball.)
- 10
Add pandan leaf.
- 11
Add rice balls, and cook until done. When it's done, it will float to the surface.
- 12
Place cooked rice balls in a bowl of tap water to stop cooking process.
- 13
Assemble
- 14
Portion balls into individual bowls, and serve with coconut sauce.