Recipe • Pulut Hitam Kanten
Pulut Hitam Kanten which is Black Glutinous Rice Agar Agar.
Usually bubur pulut hitam is eaten hot like sweet porridge with a drizzle of coconut milk/cream
but my mum made it as kanten that's eaten chilled. Very refreshing for a change!
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50g Black Glutinous Rice
6pcs Pandan Leaves, wash & knot
Pinch of Agar Agar Powder (colourless)
3pcs Pandan Leaves, wash & knot
5g (1tsp) Agar Agar powder (colourless)
100ml Coconut Milk (Note 1)
•Wash the black glutinous rice and soak in water for about 2 hours.
•Drain off the water from soaking rice. Add Ingredients from (A), except agar agar powder. Cook in rice cooker till rice split and soften. Takes about 30mins. Remove pandan leaves and add in a pinch of agar agar powder, stir to mix well. Keep in warm mode.
•Cook ingredients from (B) over low heat. Stir to dissolve sugar. Takes about 15mins. Remove pandan leaves.
•Pour ingredient (C) to the remaining hot agar agar liquid (B), heat over low fire. Do not boil, just gently stir and warm the mixture.
•Transfer to fridge when cooled.
🔘Enjoy this local dessert with a twist!
(1) I used Ayam brand UHT coconut milk