Way back in 24th Aug 2016, I posted a pulut hitam recipe. I was not really a fan of pulut hitam mainly because I don't eat that much rice. I am a convert when I decided to make this dessert myself. Why am I convert? My brother convinced me that this is one of the best desserts Singapore has to offer (pulut hitam is his all time favorite). Perhaps I had tasted mediocre ones to be fair. Lol Here is a snap shot of my previous post.
To amp things up a notch, I decided to make milkshake outta this black glutinous rice dessert. I am still using my 160g - 1/3 cup ratio of ice cream and milk. I had also decided to make this 100% vegan by using dairy-free coconut ice cream and coconut milk. A lot of people had misunderstood that vegans only eat raw plants. But the fact of the matter is, as long as there is no animal products used on the plate, it is vegan. There is also a huge difference between processed vegan food which "mock meat" and plant-based vegan food. I will leave that debate for another day.
Instead of using fresh longans for garnishing, I used dried ones to cook with the glutinous rice. By doing so, it adds depth in terms of sweetness and flavors. It is sorta my secret ingredient (or not cos I am sharing with you lovely people). Some might ask what if all the rice and longans are blended into a fine paste. The trick is as soon as the ice cream starts to emulsifies with the rest of the ingredients, stop blitzing. The more you blitz, the more the ice cream will start to melt and will cause it to split. Well, without much delay, let's get started with the recipe.
Black Glutinous Rice, 150g
Palm Sugar, 100g
Pandan Leaves Tied Into Knot, 3
Dried Longans, 50g
Sea Salt, Pinch
Coconut Milk, 1/3 Cup
Sea Salt, Pinch
High Quality Dairy Free Coconut Ice Cream, 160g
Pulut Hitam, 1/2 Cup + More For Garnishing
Clotted Coconut Cream, For Garnishing
Prepare the pulut hitam.
Soak glutinous rice in a bowl with water overnight.
Make sure the rice is fully submerged.
Next day, drain the rice and discard the water.
In a sauce pot over medium heat, add the rice.
Add in sugar, pandan leaves and 1 liter of water.
Cover and cook for 1 hr or until the rice is soft and tender.
*Stir occasionally to prevent burning. Add water if necessary.*
Remove cover and add in longans.
Continue cooking for about 5 to 8 mins or until the longans is soft.
Add in salt, give it a final stir, remove from heat, cover and set aside to cool down completely.
You can of cos pour the pulut hitam into serving bowl, drizzle some coconut milk and enjoy. But when life gives you pulut hitam, make pulut hitam milkshake? Lol!
Prepare the milkshake.
Chill serving glasses in the fridge until ready to serve.
In a sauce pot over medium-low, add in coconut milk.
Cook for about 1 to 2 mins or until bubbles starts to form along the edges.
Remove from heat and add in salt.
Stir to combine well or until the salt has dissolved.
Set aside to cool down completely.
In a blender, add ice cream, coconut milk and pulut hitam.
*Stop blitzing as soon as the ice-cream has melted. Over blitzing will cause the ice-cream to split.*
Pour the milkshake into serving glass.
Making clotted coconut cream.
Place canned organic coconut milk in the fridge overnight.
The next day, when you open the can, you will see the coconut cream has separated from the whey.
The coconut cream is actually called clotted coconut cream.
Discard the whey.
Transfer the clotted coconut cream into piping bag with a star tip.
Pipe the cream over the milkshake.
Garnish with some more pulut hitam.