Black glutinous rice ‘tong sui’

Let’s start the New Year with something sweet and what better dish than a bowl of black glutinous rice tong sui. I like to add extra ingredients to give it extra oomph!!! 

 Black glutinous rice (黑糯米) or pulut hitam in Malay is the unpolished, whole grain of traditional sticky white rice. It is gluten-free and takes a longer time to digest compared to regular rice therefore it keeps the stomach full longer. It ranges in color from rusty brown to a deep purple-black due to high levels of anthocyanins which have anti-inflammatory and anti-carcinogenic effects. It also contains the highest amount of antioxidants, iron, protein and dietary fibre compared to other varieties of rice. According to Chinese folk lore it was called the forbidden rice because it was reserved solely for the Emperor and the Royal Family due to its nutritional and healing properties.

Ingredients

1cup black glutinous rice

50 gm dried longan

50 gm dried lily buds

50 gm lotus seeds

Soak the black glutinous rice for 30 minutes.

Soak the lily buds and lotus seeds until soft

Put 1 litre water and 2 pandan leaves into the slow cooker

Set on high

Wash and drain the black glutinous rice

Remove the ‘heart’ of the lotus seeds

Rinse all the ingredients

Put all the ingredients into the slow cooker

Cook on high for 1 hour then cook on auto for 3 hours

Add rock sugar according to your taste

Put some thick coconut milk into a bowl

Add a pinch of salt and mix well

Ladle required amount into a bowl and top with the salted coconut milk