Bubur Pulut Hitam Recipe

Bubur pulut hitam, also known as pulut hitam for short, can be eaten in any weather – but I especially like it served warm on a chilly day.

A popular dessert in Malaysia and Indonesia, bubur pulut hitam is simply a rich, lightly-sweet sticky rice porridge made with black glutinous rice, coconut milk, gula melaka (palm sugar), and flavoured with pandan leaf.

When I make it at home, I usually don't bother measuring anything – I just take a few handfuls of rice, a bit more water than there is rice, a slug of coconut milk and a few chunks of gula melaka. So I had to reverse-engineer what I do to make this recipe.

I'm glad I did, though, because the end result was a pretty foolproof bubur pulut hitam recipe.

You can also watch me make this on my YouTube channel, Tashcakes:

Ready? Let's go.

(Serves 3–4.)

Ingredients:

150g black glutinous rice
350ml water
1 pandan leaf
75g gula melaka, chopped
200ml full fat coconut milk
Pinch of salt

To Serve (Optional):

More coconut milk or coconut ice cream

Method:

1. Rinse the black glutinous rice a few times with cold water, and put it and the 350ml water in a saucepan.

2. Shred the pandan leaf a little and tie it in knots so it's more compact, and toss it into the rice and water. Bring to a simmer, cover, and cook for 20 minutes.

3. Stir in the gula melaka, followed by the coconut milk and salt. Cover again and simmer for a further 15 minutes. Stir again, take off the heat, cover and leave to cool a little before serving warm.

4. Serve with a drizzle more coconut milk on top or a scoop of coconut ice cream.

Enjoy, and have fun.