Black Glutinous Rice Sweet Soup Recipe (Bee Koh Moy/ Bubur Pulut Hitam)

Weekend is here, and I am craving for some Chinese dessert. So I decided to make the black glutinous rice sweet dessert soup. It is more commonly known as “bubur pulut hitam” in Malay language or “bee koh moy/ or chu bee t’ng” in Hokkien dialect.

Most Chinese sweet dessert soup (tong sui, 糖水/ 甜汤) are quite easy to prepare, especially with the use of a slow cooker. All I need to do is put all the ingredients into the slow cooker and switch it to cook over auto function before I go to bed. And the next morning, my sweet dessert soup will be ready. Or if you are serving it for dinner’s dessert, start cooking on the morning itself and it will be ready by dinner time. Doesn’t that sounds easy to you?

If you do not own a slow cooker, fret not! You can still cook this over an instant pot, thermal pot, pressure cooker or conventional pot. All you need to do is to adjust the cooking time accordingly.

This is a Penang/ Nyonya style recipe whereby dried longans are added into the soup, and it is served with some coconut milk. The dried longan provides a different texture to the soup, meanwhile the additional coconut milk which are drizzle on top provides a salty and sweet creamy combination that makes it more appetising too. However, even without these two items, it still taste as good. Even some parts of Malaysia serve it without too. Hence, feel free to adjust it to your preference. 

Are you ready to get down to the details now? Check out on how you can make your own “bee koh moy/ or chu bee t’ng” below.

All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

INGREDIENTS 
Serves 8 – 10

300g black glutinous rice
3 litres water
4 pandan leaves

250g rock sugar, or to taste
150g dried longans 

200ml thick coconut milk
4 tbsp water
2 pandan leaves
1 tsp salt, or to taste

1. Wash and rinse through the black glutinous rice. Soak overnight if possible.

*If you are using a normal pot/ thermal pot, it is advisable that you soak the rice overnight before cooking to speed up the cooking process.

2. Add water, black glutinous rice and knotted pandan leaves into the slow cooker. Cook it on high function for 4 – 6 hours or auto function for overnight. 

3. Once the black glutinous rice are soft, add in dried longans and rock sugar. Continue to cook over high function for another hour. 

*If you cooked it overnight, add in the sugar and dried longans only the next morning. 

*If the soup is too thick, you can always add additional water to dilute it.

4. In a small pot, add in salt, coconut milk, water and knotted pandan leaves. Heat it over low heat, and stir until all the salt are dissolved. 

*Do not bring the coconut milk to a boil. Or else, the coconut oil will split from the milk.

5. Serve the black glutinous rice sweet soup in small bowl, topped with spoonful of thick coconut milk.

*Or you can serve it plain without the coconut milk too.

Bee Koh Moy/ Bubur Pulut Hitam Recipe

  • Servings: 8 - 10
  • Difficulty: easy
  • Print

Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • 300g black glutinous rice
  • 3 litres water
  • 4 pandan leaves
  • 250g rock sugar, or to taste
  • 150g dried longans 
  • 200ml thick coconut milk
  • 4 tbsp water
  • 2 pandan leaves
  • 1 tsp salt, or to taste

Directions

  1. Wash and rinse through the black glutinous rice. Soak overnight if possible.
  2. Add water, black glutinous rice and knotted pandan leaves into the slow cooker. Cook it on high function for 4 – 6 hours or auto function for overnight. 
  3. Once the black glutinous rice are soft, add in dried longans and rock sugar. Continue to cook over high function for another hour. 
  4. In a small pot, add in salt, coconut milk, water and knotted pandan leaves. Heat it over low heat, and stir until all the salt are dissolved. 
  5. Serve the black glutinous rice sweet soup in small bowl, topped with spoonful of thick coconut milk.
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2 thoughts on “Black Glutinous Rice Sweet Soup Recipe (Bee Koh Moy/ Bubur Pulut Hitam)

  1. Hi, how do you store the coconut milk, in room temperature or in the chiller? Mine always get spoil after few hours in room temperature. Thanks

    Like

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