Dragged my guy for a quick bruch there yesterday. He ordered rojak and soya cincau (soy milk with grass jelly) while I ordered bubur pulut hitam (black glutinous rice porridge) and local Penang coffee. When the rojak arrived, I was surprised that it was fruit rojak as I had imagined a mamak rojak – fried dough fritters, bean curds, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts and cucumber mixed with a thick, spicy peanut sauce. Hehe..hellooo..this is Little Penang Kafe, not Restoran Ali Maju. 😀
The bubur pulut hitam was nice, but not to my liking. It was a bit bland, not sweet enough to my taste. Hailed from the East Coast, I have sweet tooth and like my bubur sweet. More so, I noticed that they didn’t cook the coconut with the black glutinous rice; they just add it before serving. I remember my mom cook the bubur a bit differently; she adds the santan as soon as the the black glutinous rice is cooked. And she puts sugar, a lot of it. After all, mom is a Kelantanese. 😉
While sampling the bubur, it got me thinking: where did bubur pulut hitam originate from?