Pulut Hitam Panna Cotta

Name: Pulut Hitam Panna Cotta
Prep time: 60 min
Cook time: 170 min
Total time: 230 min
Yield: 3
Cuisine: Hari Raya
Ingredients: 100 g Black Glutinous Rice; 1 Pandan Leaf; 3 Tbsp Black Sugar; 470 ml Water; 2 tsp Gelatin Powder; 1 1/2 Tbsp Water; 300 ml Coconut Cream; 3 Tbsp Sugar; 1 tsp Vanilla Essence; 90 ml Water; Puffed Rice; Coconut Shavings

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Level

easy

Cooking

170 min

Preparation

60 min

Ingredients

Servings

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

How to cook

Prepare 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.

Prepare black glutinous rice

Combine all ingredients except the black 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.
Add in black sugar, mix well and remove from heat and cool to room temperature (otherwise the heat will melt the panna cotta).