Black Glutinuous Rice Dessert and Ice Cream Potong

Today i'm combining 2 recipes in one post, just hold on a little longer. Actually the highlight of this post is the ice cream potong! But before we make the ice cream, we have to make this.. the black glutinuous rice dessert or in malay we call it ' bubur pulut hitam'. It is a popular dessert among the chinese, malays and also the nyonya peranakan. It looks very similiar to the red bean soup ( bubur kacang merah) but their texture is entire different. The texture of this black glutinuous rice is smooth, sticky and the soup itself is a bit starchy. I cooked this using a slow cooker as suggested by kitchen flavours, you can also cook it in a pot but probably you will have to monitor the water level and keep stirring to avoid them being burnt at the bottom of the pot. The slow cooker will take around 3 hours to cook this but this is very much easier, i will say and it still produces the same texture compared to using a pot. Please reserve 2.5 cups of this dessert to make the ice cream later on.

Recipe: ( taken from kitchen flavours )
1 cup black glutinuos rice
8 cups boiling water /hot water
2/3 cup sugar ( or less, you prefer)
thick coconut milk from 1 coconut and mix with big pinch of salt
2 pandan leaves ( screwpine leaves, knotted )

1.Wash the black glutinuous rice until water runs clear
2.Put into a slow cooker and add in the hot water, cover and cook on high for 2 hours.
3.Stir in pandan leaves and add sugar to taste. Cover and continue to cook for another hour.
4.Put a spoonful of coconut milk mixed with salt earlier upon serving.

Now comes to the ICE CREAM POTONG! I was very excited the moment when i saw it in kitchen flavours blog again. This is truly our traditional ice cream here! Potong means 'cut'. Unlike the western types of ice cream where we scoop out from the container to serve, this is being cut out from blocks or tubes of ice cream and poke it with a little stick, hence the name. It comes with very traditional flavours too like red bean, sweet corn, durian and chempedak, another fruit resembling jackfruit. I made the ice cream into tubes form using ice cream plastics bags.You can also make this in a popsicle mould or a container if you like. I got those bags from the eggs and plastic bags ware shop. Now this is how we do it..

cold and creamy..

Additional ingredients here for the ice cream ( makes around 15 sticks)
21/2 cup of the cooked black glutinuous rice dessert.
1/2 cup sugar
1/4 cup water
2 cups of thick coconut milk

equipments needed :  ice cream plastic bags and a plastic funnel

1. Add that 1/2 cup of sugar and 1/4 cup of water  to the reserved 2.5cups of black glutinuous rice dessert that has already been sweetened earlier and cook on medium heat till sugar dissolves.
2.Pour in the thick coconut milk and remove from fire once it starts to boil. Cool uncovered or cover partially to room temperature.
3.Use a funnel to pour the ice cream into the ice cream plastic tube bag, about 3/4 full and tie a knot to secure. Freeze overnight in the freezer.

in ice cream bags before cut
I'm submitting this post to Muhibbah Malaysian Monday event hosted by 3 hungry tummies

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