This is an Asian porridge made out of black glutinous rice and sugar. Some use cane sugar while others prefer palm sugar to sweeten this porridge. A little coconut sauce is then poured over it. I found out that the younger generation like to eat this dessert with a scoop of vanilla ice-cream. Well, whatever makes you happy, go for it. I think the Kristang name for this dish is Pulot Pretu.
300g black glutinous rice
1500 ml of water
3 pandan leaves, tied into a knot
200g rock sugar OR 50g white sugar and 60g (1 block) palm sugar
Wash the glutinous rice several times. (Some people soak the rice for several hours but its not necessary. Just cook it longer). Place glutinous rice in a pot and add the water and pandan leaves. Bring to a boil on medium-low heat and cook for 25 minutes. Remove any froth that rises to the surface. Remove the pandan leaves. Add the sugar. If using gula melaka (palm sugar), chop it up first so it dissolves easily. Stir to mix and leave to cook for 15 minutes longer on a low simmering heat. I like my pulut hitam with a little bite and not mashy so I would stop cooking when the inside is soft. But if you like it mashy, cook for 15 to 20 minutes longer. Add 1 cup of water more. i also added half a teaspoon of salt. This is optional but I like that balance of sweet and salty.
200 ml coconut cream (santan)
150 ml water
pinch of salt
Put the santan, water and salt in a small saucepan. Simmer gently until just starting to bubble at the edges. Take off heat. Put into a pouring jug with cover.
Place a ladleful or two of pulut hitam in a bowl. Pour the coconut sauce over it and enjoy.
Note: if you find that at the end of the cooking time, the glutinous rice is too starchy, add a little hot water to it and stir to the consistency you desire. Adjust the sweetness to your preference. You can add dried longans too if you like.
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