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Thursday, 16 January 2014

Black Glutinous Rice Dessert with Coconut Cream

Sweet Black Glutinous Rice Porridge or Khao Nieow Dum Piek, in Thai (ข้าวเหนียวดำเปียก) is one of my top favourite desserts since I was a child. I just love a perfect marriage of naturally sweet, feel-good scent of black glutinous rice and fresh coconut cream. In my hometown and some other provinces along the Andaman Coast, this dessert is called "Bee Koh Moy". I finally came to understand why it's called so... a few years ago via Rasa Malaysia Nyonya food website.
Bee koh moy is the Hokkien dialect for this dessert. In Malay language, it’s called Bubur pulut hitam. Bee koh moy is easily one of the most popular and common desserts in many Nyonya and Peranakan families. {credit: rasamalaysia}
Bee koh moy is made of black/purple glutinous rice, water, palm sugar and/or caster sugar, and topped with mildly salted coconut cream when served. 
Black glutinous rice is not uncommon in South East Asia countries. I was not surprised at all about cross-cultural Nyonya-Peranakan influence in the region.
The most popular black/purple glutinous rice in Thailand is " Khao Nieow Dum Luem Pua (ข้าวเหนียวดำลืมผัว)", literally translated in English as "Forget Hubby Black Glutinous Rice". 
Why? You ask... 
This type of rice is widely planted in the Northern provinces of Thailand. Khao Nieow Dum Luem Pua has gained its reputation for uniquely sweet 'n' nutty scent & delicious chewy texture 'n' taste, when cooked, the rice grains are glossy, soft and sticky....
The "Luem Pua" glutinous rice contains higher levels of certain nutrients and other beneficial substances including Omega-3, Omega-6, Omega-9, Vitamin B3, Vitamin E, Phytic acid and zinc that could prevent heart disease, coagulation, cancer, alzheimer, diabetes, and erectile dysfunction and impotence. {source:}
The title “Luem Pua” taken from a Hmong amusing story that said this type of rice is so delicious that a wife really enjoys eating it all and that she forgets to keep some for her hubby when he returns home. Oh dear! Oh dear! Poor hubby! ;)
There are 4 versions of black glutinous rice dessert here in Thailand: 1. plain 2. with diced taro 3. with longan 4. with sweet corn... I love them all! However, the one I made is none of the above mentioned ;)
It's with young coconut meat, my own version! :-)
(serving 3-4)
150 g glutinous black/purple rice
2,5 litres water
100 g sugar
1 tablespoon corn flour
2 tablespoons water
young coconut meat from 1 coconut
200 ml coconut Milk
1 teaspoon rice flour
a good pinch of salt
How to:
  • Wash glutinous rice thoroughly and soak in water for several hours. (at minimum 6 hours or preferably overnight )
  • In a medium saucepan or a pot, add rice and water and cook over low heat; gently stir until rice is soft, thickened and has reached its consistency.
  • Add sugar and continue simmer-stirring over low heat until sugar has completely dissolved . 
  • Combine corn flour with water. Pour the mixture into the rice porridge; continue stirring and bring to a boil, then remove from heat. *Cornflour mixture not only acts as thickening to the rice mixture but also helps preventing the rice from absorbing too much liquid and becomes swollen, accordingly.
  • In a small saucepan, combine coconut milk, rice flour and the pinch of salt over low heat, simmer stirring frequently and bring to boil for 3 minutes or until the mixture has thickened and creamy. Turn off the heat. Strain the mixture and transfer to a bowl. 
  • Ladle 2 or 3 spoonfuls of coconut cream on top of black glutinous rice porridge bed and young coconut blanket when serving. 
Enjoy & Have a stress-free weekend! 
p.s and please don't forget your wives or hubbies!!! :-)


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