Bella Koh, otherwise known by her quirky Instagram handle @catslavery, has shown us the ropes to living the slow life and demonstrated that expectant mothers can continue to climb onto the yoga mat — baby bump or not. 

Now, she's come up with an ingenious way to beat the heat with her bubur hitam (otherwise known as black glutinous rice) ice cream. We might be accustomed to savouring bubur hitam in porridge form — topped with coconut cream, no less — but Koh is giving us reason to revisit this familiar flavour within the folds of a Mission 6 grain wrap. The wrap, made with a combination of healthful ingredients such as linseeds and wholemeal brans, has a slightly nutty taste that goes well with the earthy flavours of bubur hitam. Koh's recipe is also a perfect raw and organic treat for vegans and vegetarians. 

Here's what you need:

Serves 2

For the wrap

2 Mission 6 grain wraps, cut into 8 mini wraps of 8cm in diameter


2 cups vegan coconut ice cream
1/2 cup black glutinous rice
1/2 cup mixed crushed nuts

Vegan coconut ice cream

2 cans of coconut milk
1 cup pure maple syrup
2 teaspoons vanilla extract

Black glutinous rice

1/4 cup black glutinous rice
1/2 cup coconut sugar


How to make it

1. Mix all ingredients for the vegan coconut ice cream in a blender and churn it in an ice cream maker.

2. To prepare the black glutinous rice, add rice, sugar and 3/4 cup of water and bring to boil. Reduce heat to low and cover with a lid for 45 minutes. Stir occasionally until mixture is thick and rice is tender.

3. To assemble the wrap, fill each wrap with ice cream and top with black glutinous rice. Sprinkle with crushed nuts. Leave the wraps in the freezer for 15 to 30 minutes until the rice and nuts solidify on the ice cream. 

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