BUBOR HITAM / BUBOR TERIGU
Bubor (or Bubur) Terigu - is a Peranakan dessert similar to the Chinese Tau Suan where the split mung beans are used , except that it is more lemak because of the addition of coconut milk. White wheat beans are soaked overnight then boiled until they are soft and the water has turned a little murky ,sugar is added for taste and the dessert is served with coconut milk.
Bubor (or Bubur and sometimes Pulut or Pulot) Hitam is a Peranakan dessert, which is cooked in the same way as Bubor Terigu. The only difference is that black glutinous rice is used instead of white wheat beans and a small amount of cornflour is added to thicken the soup. The beans should be soft, but still maintain their shape to give you something to chew on. The soup on the other hand, should not be too sweet or too gooey. It is a warm dessert that resembles a congee except that is black in colour .
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
Bubor (or Bubur and sometimes Pulut or Pulot) Hitam is a Peranakan dessert, which is cooked in the same way as Bubor Terigu. The only difference is that black glutinous rice is used instead of white wheat beans and a small amount of cornflour is added to thicken the soup. The beans should be soft, but still maintain their shape to give you something to chew on. The soup on the other hand, should not be too sweet or too gooey. It is a warm dessert that resembles a congee except that is black in colour .
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs