Bubur Pulut Hitam

by Sjaiful A. on Wed, March 14, 2012

This sticky and sweet porridge is a local treat that’s usually served during tea time. It’s sinfully delicious with the combination of coconut milk and sticky rice. Give this recipe a try if you want to indulge in an Asian dessert.

Dark and deliciously sticky.....

Serves 4-6 people

Great for cold and rainy afternoons especially when you serve it warm.

You need to soak the sticky rice for at least 6 hours to soften it. (even better if it's soaked overnight)

Foodster's Verdict

Bubur Pulut Hitam


  • Preparation
  • Total
    1hour 15minutes
    150 g Pulut Hitam (sticky black rice), soaked
    120- 150 g Gula Kabung or Nipah (Palm Sugar)
    2 Pandan Leaves, tied in knots
    2 cups Coconut Milk (1 cup added during cooking, 1 cup used during serving)
    2.5 litre Water
    A Pinch of Salt

1. In a pot, boil the pulut hitam, gula kabung or nipah, pandan leaves, salt and water together

2. Keep boiling till the mixture has start to reduce and the rice is cooked. Bring the heat to low and add in 1 cup of coconut milk and let it reduce for a bit more.

3. To serve, scoop some of the bubur into a bowl and pour a bit of the remaining coconut milk. Serve warm or at room temperature.



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