Pulut Hitam Panna Cotta
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Pulut Hitam Panna Cotta

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Level

easy

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Cooking

170 min

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Preparation

60 min

Ingredients

Servings

3
Black Glutinous Rice (soaked for 40 mins prior)
100 g
Water
470 ml
Pandan Leaf (tied into a knot)
1
Black Sugar
3 tbsp
Coconut Cream
300 ml
Water
90 ml
Sugar
3 tbsp
Vanilla Essence (optional)
1 tsp
Gelatin Powder
2 tsp
Water
12 tbsp
Puffed Rice
Coconut Shavings

How to cook

To make the coconut panna cotta:

  • Combine gelatin and water in a small bowl and let it sit for 5 mins until the water is fully absorbed.
  • Combine the remaining ingredients in a saucepan and bring it to a low simmer over medium-low heat.
  • Remove from heat and add in gelatin, whisking until fully dissolved.
  • Strain mixture and evenly distribute it to each cup, leaving a gap from the rim.
  • Refrigerate for 2 hours or until set.

To make the pulut hitam:

  • Combine all ingredients except the sugar in a saucepan with a lid and bring to a strong simmer over medium-high heat.
  • Cover and cook for 45 mins or until rice is soft and tender.
  • Check every 5 mins to prevent bottom burning and add sufficient water. It should have the consistency of thick porridge and tender grains when ready.
  • Remove from heat and cool to room temperature (otherwise the heat will melt the panna cotta).
  • Spoon the prepared pulut hitam over the panna cotta.
  • Garnish with coconut shavings and puffed rice.
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