This is a twist to the usual local dessert. Instead of the warm thick porridge like dessert, I made a coconut ice cream to top it and eat it cold. The pulot hitam which is made up of black glutinous rice, is more paste like here and I like it with a little bite, so I did not not cook it for so long. Instead it is a tiny tad chewy and contrasts well with the soft coconut ice cream.
Recipe for Coconut Ice Cream
2 cups coconut milk
1 cup fresh milk
3/4 cup sugar
1.Mix the eggs and the sugar in a metal bowl, beat till sugar dissolved.
2.Fill a small saucepan with just three cm of water and simmer.
3.Put the metal bowl of egg mixture onto the small pot of a hot water, make sure the bottom of the bowl does not touch the water. Keep the fire very low.
4.Keep stirring with a wooden spoon, when the mixture coats the spoon, remove from fire. Let it cool.
5.When cooled, add coconut milk and fresh milk. Mix well. Refrigerate the mixture till cold.
6.Pour the mixture into the ice cream maker to churn.
7.When it is ready, put in the freezer for firmer consistency.
Recipe for Pulot Hitam
250g black glutinous rice
500 ml water
1/2 cup sugar
A few pandan leaves knotted together
1.Wash rice and soak the rice with water for 6 hours or overnight preferably.
2.Then place the rice in a pot and pour in the 500 ml of water, add pandan leaves and boil over medium fire.
3.When it boils, stir often. Add a little water at a time when necessary and simmer on low heat.
4.When the rice is soft and a little chewy, add the sugar. Stir well. Remove from fire.
5.When the pulot hitam is cooled, refrigerate till cold.
6.Serve the pulot hitam in a nice glass and top it with a scoop of coconut ice cream.