Bubur Pulut Hitam Berkilat

(Creamy Black Glutinous Rice Porridge – Glossy, Soft, and Rich)

Bubur Pulut Hitam yang sempurna mestilah mempunyai butiran pulut yang pecah empuk, kuah yang pekat berkilat, dan diseimbangkan dengan curahan santan pekat yang lemak masin.
(Perfect Black Glutinous Rice Porridge must have soft, broken rice grains, a thick glossy broth, and be balanced with a drizzle of rich, salty-creamy coconut milk.)

Tempoh Penyediaan: 10 minit (Tidak termasuk waktu rendam)
(Preparation Time: 10 minutes (Excluding soaking time))
Tempoh Memasak: 45 minit
(Cooking Time: 45 minutes)
Hidangan: 5-6 orang
(Servings: 5-6 people)

Bahan-Bahan: (Ingredients)

• 2 cawan Pulut Hitam (Rendam semalaman atau sekurang-kurangnya 4 jam)
  (2 cups Black Glutinous Rice (Soak overnight or at least 4 hours))
• 6-8 cawan Air (Untuk merebus)
  (6-8 cups Water (For boiling))
• 1 cawan Gula Pasir (Ikut kemanisan)
  (1 cup Granulated Sugar (To taste))
• 1 keping Kecil Gula Melaka (Rahsia warna lebih gelap dan berkilat)
  (1 small piece Palm Sugar (The secret to a darker, glossier color))
• 3 helai Daun Pandan (Simpul)
  (3 Pandan Leaves (Tied into a knot))
• Sedikit garam
  (A pinch of salt)

Bahan Kuah Santan (Coconut Milk Topping):

• 2 cawan Santan Pekat
  (2 cups Thick Coconut Milk)
• ½ sudu kecil Garam (Mesti rasa sedikit masin untuk kontra rasa manis)
  (½ tsp Salt (Must be slightly salty to contrast the sweetness))
• 1 sudu kecil Tepung Jagung (Dibancuh dengan sedikit air untuk memekatkan santan)
  (1 tsp Cornstarch (Mixed with a little water to thicken the coconut milk))

Cara Penyediaan: (Instructions)

1. Rebus Pulut: Masukkan pulut hitam yang telah ditoskan ke dalam periuk bersama air dan daun pandan. Rebus sehingga pulut benar-benar empuk dan pecah butirannya.
   (1. Boil the Rice: Place the drained black glutinous rice into a pot with water and pandan leaves. Boil until the rice is completely soft and the grains have burst.)
2. Tambah Gula: Apabila pulut sudah empuk dan air mula menyusut sedikit, masukkan gula pasir, gula melaka, dan sedikit garam. Kacau rata sehingga gula larut dan bubur nampak berkilat.
   (2. Add Sugar: Once the rice is soft and the water has reduced slightly, add granulated sugar, palm sugar, and a pinch of salt. Stir well until the sugar dissolves and the porridge looks glossy.)
3. Sediakan Kuah Santan: Dalam periuk berasingan, masak santan pekat bersama garam dan bancuhan tepung jagung di atas api kecil. Kacau sentiasa sehingga naik wap dan sedikit pekat. Jangan biarkan santan mendidih lama supaya tidak pecah minyak.
   (3. Prepare Coconut Milk: In a separate pot, cook thick coconut milk with salt and the cornstarch mixture over low heat. Stir constantly until steamy and slightly thick. Do not let it boil for too long to avoid curdling.)
4. Kekal Lembap: Pastikan bubur tidak terlalu kering sebelum menutup api. Ia akan menjadi lebih pekat apabila sejuk.
   (4. Maintain Moisture: Ensure the porridge is not too dry before turning off the heat. It will thicken further as it cools.)
5. Menghidang: Tuangkan bubur ke dalam mangkuk dan curahkan 2-3 sudu besar kuah santan pekat di atasnya.
   (5. Serving: Scoop the porridge into a bowl and drizzle 2-3 tablespoons of the thick coconut milk topping over it.)

Tips:

Anda boleh menambahkan potongan nangka madu atau isi kelapa muda di dalam bubur untuk aroma dan tekstur yang lebih eksklusif.
(You can add pieces of honey jackfruit or young coconut flesh into the porridge for an exclusive aroma and texture.)

Jika anda kesuntukan masa, gunakan Pressure Cooker untuk merebus pulut hitam supaya ia empuk dalam masa hanya 20 minit tanpa perlu merendam lama.
(If you are short on time, use a Pressure Cooker to boil the rice so it softens in just 20 minutes without the need for long soaking.)

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