Black Glutinous Rice dessert also known as Bubur Pulut Hitam is one of the popular desserts easily found in Singapore and Malaysia. It is made from Black Glutinous Rice, coconut milk and gula melaka. Usually before serving, we would drizzle some thick coconut milk onto the dessert to add onto the aroma. This dessert is sweet and most of the time, serves warm.
Black Glutinous Rice (Bubur Pulut Hitam) dessert is very easy to cook although you need to decide one day in advance if you wish to cook this due to the soaking of the black glutinous rice. For the coconut milk, you may either buy it off the shelf from the supermarket or buy the grated coconut from wet market and squeezed out the coconut milk. We just need the thick milk. I find that the best texture for this dessert is something that is not too mashy, not too dry yet not too much soup. Some recipes call for thin coconut milk which I find not coconut milk aroma is not strong enough. If add too much coconut milk, the dessert becomes too soupy. Do remember to cover the pot while cooking. Else, the dessert may become too “dry”. For people with sweet tooth, you may wish to add more sugar. For my family, we are happy with low sugar dessert.
Black Glutinous Rice is also served in some Hong Kong dessert shops but they add on mango and forgo the coconut milk, they cook it with the core of the mango.
Let’s check out the recipe for a great bowl of Black Glutinous Rice (Bubur Pulut Hitam) dessert for your family.
1. Rinse the black glutinous rice and soak them overnight. Chop the gula melaka to small pieces.
2. Rinse the black glutinous rice few times before adding into a pot of 2 litre water and a bundle of pandan leaves.
3. Bring to boil at high heat. When boiling, turn to low heat, simmer with cover for 15 minutes.
4. Remove the pandan leaves and continue to simmer for another 30 minutes.
5. Add in gula melaka, brown sugar and pinches of salt. Add to taste. Stir well until fully dissolve.
6. Off heat. If you like, you may drizzle some thick coconut milk before serving. Serve warm.
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