Pulut Hitam

Cooking:

1. Rinse 200g Glutinous Black Rice.
2. Add 1.5L Water.
3. Add 2g Salt.
4. Cook in pressure cooker (e.g. Instant Pot) on "porridge" setting for 30 minutes.
5. Allow for pressure to naturally release, perhaps half an hour.

Mix in:

• 85g Molasses.

Serve:

1. Ladle into serving bowls.
2. Top with drizzle of about 250mL Coconut Cream.

Variations:

• Pandan leaves can be cooked in the water for a more classic taste.
• Traditionally, 100g palm sugar is used instead of molasses and sugar.
• Maple syrup could be used instead of molasses.
• Stevia leaves can be used to replace both pandan and some of the molasses.

Notes:

• The measure for the coconut cream is for the entire batch, not per serving.
• To prevent sticking to bottom when using a traditional pressure cooker or manual setting, either:
  • Put rice into separate container, sitting on rack, with a cup of water beneath.
  • Heat the rice and water to boiling (while stirring) before putting on the lid.
• Be sure not to use black rice; it must be glutinous black rice.
• Glutinous means "sticky". It does not contain glutins.
• Leftovers can be refrigerated and reheated in microwave oven.
• Leftovers will be thicker and less soupy than original batch. (This might be considered an improvement.)