Bubur pulut hitam with red beans
A creamy dessert of black glutinous rice and red beans with sago and coconut milk.
Active time25 min
Cooking3 h
Total3 hResting : 5 min
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Ingredients
- 2000 ml water
- 120 g dried adzuki beans
- 250 ml thick coconut milk
- 80 g dried sago pearls
- 150 g raw black glutinous rice
- 1 tsp salt
- 140 g sugar
- 4 pandan leaves
Preparation
Rinse the adzuki beans and rice and drain. Bring the measured water to a boil in a saucepan. Add the beans and rice. Cover and simmer gently for about 150 min, stirring regularly, until tender.
2000 ml water120 g dried adzuki beans150 g raw black glutinous rice- colander
- saucepan with lid
- spoon
During this cooking time, bring a large pan of water to a boil. Add the sago and boil for 1 min. Turn off the heat, cover and rest for 20 min, until translucent with no white centre. Drain and rinse under cold water. Keep in cold water until needed, then drain. Discard all this water.
80 g dried sago pearls- saucepan with lid
- colander
Wash and knot the pandan leaves. When the rice and beans are tender, add the salt, sugar, coconut milk and pandan. Stir and bring to a boil. Add the drained sago and return to a boil. Turn off the heat, cover and wait 5 min. Remove the pandan and serve hot.
250 ml thick coconut milk1 tsp salt140 g sugar4 pandan leaves- saucepan with lid
- spoon
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.