Bubur Pulut Hitam (black glutinous rice porridge) has always held a special place in my heart. Growing up, both my late grandmothers made this, each with their own touch. Looking back, I realise how much love was carried in its simplicity. No wonder it remains one of my favourite traditional desserts.
This version is shaped by both of them, learnt through observation and brought together in a way that reflects the flavour and consistency I love – my own little best of both worlds. Everything cooks in one pot! No separate/fancy coconut milk swirl, just a rich, creamy and glossy (berkilat) consistency throughout. I also like my rice soft with a slight bite, giving it that perfect al dente texture.
This recipe is a quiet ode to the women who came before me, and a way of keeping their warmth and traditions alive in my own kitchen, and now, yours too.
INGREDIENTS
- 3 ½ cups black glutinous rice (beras pulut hitam), soaked for 5 hours and drained
- 4 fresh pandan leaves, tied into knots (in pairs)
- 1 cup sugar
- 1 block gula melaka (palm sugar)
- 4–5L water
- 400ml fresh coconut milk
- 200ml coconut cream (I use Kara)
- 1 tsp salt
HOW TO MAKE IT
- In a large pot, add the soaked and drained black glutinous rice, pandan leaves, sugar, gula melaka, and half of the water.
- Bring to a boil, then reduce to a gentle simmer. Stir occasionally to prevent sticking.
- Gradually add the remaining water bit by bit as the mixture thickens, allowing the rice to slowly soften and expand.
- Continue simmering for about 60–90 minutes, or until the rice is soft but still has a slight bite (al dente). The grains should be tender yet retain a gentle chew, rather than fully broken down.
- Pour in the coconut milk and coconut cream. Stir well to combine.
- Add salt and continue to simmer until the porridge reaches your desired thickness. Stir occasionally to prevent burning at the bottom.
- Serve warm or cold!
Watch video HERE.
FAQ
1. What is beras pulut hitam in English?
It is called black glutinous rice (also known as black sticky rice). Despite the name, it is naturally gluten-free.
2. Why do I need to soak the rice beforehand?
Soaking helps soften the grains, reduces cooking time, and ensures the rice cooks evenly into a creamy texture.
3. Can I cook this faster?
Yes! You can use a pressure cooker to significantly reduce cooking time. If using this method, you can skip soaking the rice altogether.
4. Can I use regular sugar instead of gula melaka?
Yes. If you don’t have gula melaka, you can substitute it with 1 cup of brown sugar. However, gula melaka adds a deeper, caramel-like flavour that gives this dessert its signature taste.
5. Why add coconut milk at the end?
Adding it too early may cause it to split or lose its richness. Stirring it in towards the end keeps the flavour creamy and smooth.
6. How do I adjust the thickness?
For a thicker consistency, simmer longer. For a thinner porridge, simply add more water or coconut milk.
7. Can I make this ahead of time?
Yes! It thickens as it cools, so just reheat with a splash of water or coconut milk to loosen the texture before serving.
8. How should I store leftovers?
Store in the fridge for up to 3 days. Reheat gently on the stove, adding liquid as needed to restore the consistency.
SHE HAS CRAVINGS 