Monday, January 2, 2017

Cookbook Countdown #13 ~ Pulut Hitam

Happy New Year everyone! 
I have been craving for this sweet dessert for sometime, and finally
made it during the three day holiday weekend!

Pulut Hitam aka Black glutinous rice
above: without dried longans
I did soak the black glutinous rice overnight
water, palm sugar (I used gula merah)
screwpine (pandan) leaves
coconut cream
and dried longan fruits*
*optional but a must in authentic Peranakan cuisine
In authentic Peranakan cooking, no sugar of any kind
is used, the dessert is only sweetened by the dried longan fruits!
Pulut Hitam aka Black glutinous rice
from page 104-105 of Classic Peranakan Cooking 
~ two versions - without and with dried longan fruit (mata kucing)
Newly acquired cookbooks at the end of 2016!
Above: Been trying to read the above book
over two years!
Cookbook Countdown has a new website :
We are happy to inform everyone that Cookbook Countdown has it's very own website blog, which you can find here. Effective from May 2016, please link your posts at the Cookbook Countdown new website, in the linky provided. We hope to see you there! Thank you!


Kayte said...

Such interesting and delightful food. Love the stack of cookbooks, I see a couple of familiar ones!

kitchen flavours said...

Pulut hitam, yums! I have never tried adding longans before! Been awhile since we last had any pulut hitam!
Love your stack of cookbooks! Some of the their twins are on my bookshelves :)

TeaLady said...

You always have such interesting dishes. NO sugar. How wonderful to just use longan. I see that it also has great health benefits. We can learn a lot from using the old 'ways'.