How To Make Black Glutinous Rice Porridge

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30 g of black glutinous rice = 1 big bowl
444 g = 15 big bowls

Quite cheap at only RM 4.

A sieve.

Place it above a a dry container. A bowl will also do.

The black glutinous rice.

Pouring it into the sieve.

The mini crap that comes out from the other end of the sieve onto the box.

A wok for frying.

Frying is supposed to bring out the aroma.

5 minutes on a high fire will do.

A big bowl for boiling.

Although it looks shallow, it will fill up the entire bowl in the end.

Cut up some pandan leaves. A MUST HAVE item.

3 leaves.

After cleaning it with water for 2 rounds, the water should be clear like this.

Tying the pandan leaves into a knot.

No idea why but it just felt right. =P

Let it cook for 1 hour.

Gula Melaka is the best sweetener to use for making black glutinous rice.

About 100 grams would do.

You can still add more if it is not sweet enough.

Chopped up Gula Melaka.

I actually mixed white sugar with Gula Melaka.

Started boiling 15 minutes later at

01.41 pm.

With the lid closed.

About 20 minutes later,

water is added as the level dropped.

1 hour passed since it first boiled.

Ta da! Black glutinous porridge in 1 hour.

It goes well with coconut milk. Fresh if possible, otherwise the ones off the shelves of supermarket will also do.

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