Traditional Bubur Pulut Hitam: A Malaysian Sweet Delight Recipe

Ingredients

  • 1 cup of black glutinous rice
  • 8 cups of water
  • 3 pandan leaves, knotted
  • 1 cup of palm sugar
  • 1/4 cup of white sugar
  • 1/4 teaspoon of salt
  • 2 cups of coconut milk

Steps and instructions

  1. Rinse the black glutinous rice under cold water until the water runs clear.
  2. Place the rinsed rice in a large pot and add the water and pandan leaves.
  3. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for about 60 to 90 minutes until the rice is soft and has a porridge-like consistency.
  4. Add the palm sugar, white sugar, and salt to the pot and stir until the sugars are fully dissolved. Continue to cook for another 15 to 20 minutes until the mixture thickens.
  5. Meanwhile, heat the coconut milk in a separate saucepan over low heat until it is warm. Do not let it boil.
  6. Once the rice porridge has reached the desired thickness, remove it from the heat. Remove and discard the pandan leaves.
  7. Serve the Bubur Pulut Hitam warm, topped with the warmed coconut milk.

Tools for making

  • Large pot - Needed to cook the black glutinous rice and simmer the porridge.
  • Saucepan - Used to warm the coconut milk.
  • Strainer - Used to rinse the black glutinous rice.
  • Stirring spoon - To stir the ingredients while cooking.
  • Knife - To knot the pandan leaves.

Recipe variations

  • Add a pandan essence or extract to enhance the flavor of the rice porridge.
  • Replace the black glutinous rice with white glutinous rice for a different texture and color.
  • Top the Bubur Pulut Hitam with toasted coconut flakes for added crunch.
  • Drizzle some coconut cream or condensed milk on top of the porridge for extra richness.
  • Include some cooked tapioca pearls or sago pearls for added texture.
  • Add some diced sweet potatoes or taro to the porridge for a unique twist.
  • Serve the porridge with a scoop of vanilla ice cream for a delightful dessert.
  • For a vegan option, use coconut sugar or maple syrup instead of palm sugar, and omit the pandan leaves.

Recipe overview

Welcome to our recipe for Bubur Pulut Hitam, a traditional Southeast Asian dessert that's popular in countries like Malaysia and Singapore. This rich and creamy dish, made from black glutinous rice, coconut milk, and palm sugar, is a delightful mixture of sweet, salty, and creamy flavors that's sure to please your palate. Expect a comforting and satisfying dish that's ideal for ending a hearty meal or for indulging on a cold day. Despite its exotic origin, Bubur Pulut Hitam is quite straightforward to prepare, requiring only simple ingredients and steps. So, whether you're familiar with Southeast Asian cuisine or just venturing into it, this recipe is a great place to start! Enjoy the process and savor the delicious result.

Common questions

  1. Can I use regular rice instead of black glutinous rice? No, black glutinous rice is a key ingredient in Bubur Pulut Hitam and it contributes to the unique flavor and texture of the dish.
  2. Can I use brown sugar instead of palm sugar? Palm sugar is traditionally used in this recipe for its distinct flavor. However, if you don't have palm sugar, you can use brown sugar as a substitute.
  3. Can I use canned coconut milk? While fresh coconut milk is preferred for the best flavor, you can use canned coconut milk as a convenient alternative.
  4. How can I make the porridge thicker? If you prefer a thicker porridge, you can simmer it for a longer time until it reaches the desired consistency. Additionally, you can add less water at the beginning or reduce the amount of water during cooking.
  5. Can I make this recipe ahead of time? Yes, you can make Bubur Pulut Hitam ahead of time and reheat it when ready to serve. It may thicken further upon cooling, so you can add a little water or coconut milk while reheating to adjust the consistency.
  6. Can I add toppings to this dish? Yes, you can garnish the Bubur Pulut Hitam with additional toppings such as coconut flakes, toasted sesame seeds, or even a drizzle of palm sugar syrup for added sweetness.

Serving dishes and utensils

  • Serving bowls - to serve the Bubur Pulut Hitam
  • Spoons - for scooping and eating the porridge
  • Saucepan - to heat the coconut milk
  • Pot - for cooking the black glutinous rice
  • Strainer - for rinsing the rice

Origin stories

Bubur Pulut Hitam is a traditional dessert that originated in Malaysia and Indonesia, where it is known as "ketan hitam". It is made from black glutinous rice, which gives the dish its distinctive dark color. The dessert is often served during special occasions and festive seasons, as it is believed to bring good luck and prosperity. Despite its appearance, Bubur Pulut Hitam has a sweet flavor, which comes from the palm sugar and coconut milk. The dish is usually served warm and is loved for its comforting and filling properties. The addition of pandan leaves, a common flavoring in Southeast Asian cuisine, gives Bubur Pulut Hitam a unique aromatic note. The black glutinous rice itself is also known for its health benefits, including high levels of antioxidants, making this dessert not just delicious but also nutritious.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.