Burgundy rice dessert Recipe
Copy & Paste into your blog!
This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 License
1/2 cup whole grain black glutinous rice
1 cup white glutinous rice
Palm sugar (Gula malacca)
How to make Burgundy rice dessert
A variation of the South-East Asian delight, Pulut hitam (black sticky rice pudding), this recipe makes a lighter alternative ideal for a quick breakfast or mid-afternoon wholesome treat with a delightful chewy texture.
Mixing the black and white glutinous rice results in the deep burgundy/reddish color of the dessert, a natural color of the rice and not an additive.
- Rinse the black and white glutinous rice separately. Soak overnight (separately) in a bowl for softer texture. Use a bigger bowl to allow for rice to expand.
- To cook, replace the water to the same height of the rice. Steam the rice. You can combine both black and white glutinous rice in one bowl for steaming.
- After approx 10 min, sprinkle more water into the rice and a little salt and steam for another 10 min or until desired softness.
A healthy way to satisfy your sweet tooth!