This black glutinous rice dessert (bubur pulut hitam) is creamy, comforting, and perfectly sweetened. Combining black sticky rice with coconut milk and pandan leaves, it is the perfect treat to end a meal.
We Asians love making unique sweet soups. If you love this recipe, check out my mung bean soup dessert next!
This Chinese black glutinous rice dessert is one of the more popular tong sui (sweet soups) in Malaysia. Rich and aromatic with a slight nutty flavor, it is a popular dessert served in many Southeast Asian countries, including Indonesia, Singapore, and here in Malaysia.
I remember having this pudding warm from the morning market, alongside other favorites like youtiao (Chinese fried dough), mee Siam, and popiah.
💚Why you will love black glutinous rice dessert
- A unique Asian dessert that is the perfect sweet ending to any meal
- Made with just 5 ingredients and requires minimal prep
- Naturally gluten-free (despite the name) and vegan
- A healthier treat that is packed with fiber and antioxidants
🍚What you will need
- Black glutinous rice - A type of black rice that is naturally sticky, yielding a creamy texture when cooked. It is different from black wild rice or forbidden rice, which are not sticky.
- Pandan leaves knots (Screwpine leaves) - Add fragrance and sweetness to this black glutinous rice pudding. Find it in groceries or your local Asian market, either fresh or frozen. Omit if you can't find it.
- Coconut sugar - Authentic recipe calls for palm sugar, but it can be hard to find. Coconut sugar works beautifully as an alternative, but feel free to substitute with any other sugars.
🔪How to make
Step 1: Add rice, pandan leaves, and water into the inner pot. Cook at high pressure for 30 minutes, then allow pressure to release naturally for 10 minutes.
Step 2: Proceed to release remaining pressure. Remove pandan leaves and add sugar to taste.
Step 3: While cooking glutinous rice, make the coconut milk sauce by simmering coconut milk with salt.
Step 4: Right before serving black glutinous rice dessert, pour over coconut milk and enjoy!
✅Helpful tips
- Cooking it on the stove - You can also cook glutinous rice on the stove for 60-75 minutes. Stir more frequently in the last 10-15 minutes to prevent the bottom from sticking.
- Adjust consistency to liking - Black sticky rice dessert should be creamy but pourable. If it gets too stodgy, add hot water to thin.
- Best served fresh - This pudding tends to thicken as it sits. If it becomes too thick, stir in some hot water before serving.
- Serve it warm or chilled - if serving cold, chill it in the fridge for a few hours before serving. If it thickens too much, loosen it with a bit of water before serving.
❄️Storing leftovers
Storing - Leftover bubur pulut hitam can be refrigerated for 3-4 days. Keep the coconut milk sauce separate and add it only when ready to serve.
Reheating and serving - You can loosen it with a bit of water and serve it chilled. Or heat it in the microwave at 30-second bursts or on the stove until hot.
I especially love serving this dessert when I am making Asian favorites, including vegan orange chicken, tofu chop suey, and vegan scallion pancakes.
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❔Commonly asked questions
Black glutinous rice and black wild rice are 2 different types of black rice with distinct textures and uses.
Black glutinous rice has short, plump grains that become sticky and creamy when cooked, making it perfect for black glutinous rice dessert.
Wild rice has long, slender grains with a slightly chewy, nutty texture. It's not sticky and is excellent for savory dishes like rice salads.
There is no need to soak black glutinous rice when making a black rice dessert in the Instant Pot, as it cooks relatively quickly.
However, if cooking on the stove, soaking for 1-2 hours beforehand can significantly shorten cooking time.
🍽️More Asian recipes
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📖 Recipe
Creamy Black Glutinous Rice Dessert
Ingredients
- 1 cup black glutinous rice (200g)
- 5 cups water (1200ml)
- 3 pandan leaves knotted (screwpine leaves)
- ¼ cup coconut sugar or another granulated sweetener
For coconut milk
- 1 cup coconut milk (250ml)
- ¼ teaspoon salt
Instructions
- Rinse and wash your rice thoroughly 2-3 times. Don't worry if the water still looks purple after washing, this is completely normal!
Instant Pot version
- Place rice, pandan leaves, and water into the inner pot.
- Cook at high for 30 minutes, and allow pressure to release naturally for 10 minutes. Proceed to release the remaining pressure.
- Remove pandan leaves from cooked glutinous rice soup.
Stovetop method
- Alternatively, you can cook your soup on the stove. Add rice, pandan leaves, and water to a pot.
- Bring the mixture to a boil, then lower the heat to a gentle simmer.
- Cook for 60-75 minutes, stirring frequently in the last 10-15 minutes to prevent the bottom from burning.
- Remove pandan leaves from cooked glutinous rice soup.
Prepare coconut sauce
- Add coconut milk and salt to a saucepan, then heat gently until the salt has completely dissolved.
- Alternatively, heat the coconut milk in the microwave, then stir in the salt. Set aside for later.
Serving black glutinous rice dessert
- Before serving, add sugar to the soup and mix well. Then, divide the soup into bowls and pour coconut milk over it.
- It is recommended to serve the dessert warm. Enjoy!
Notes
- Adjust consistency to liking - Black sticky rice dessert should be creamy but pourable. If it gets too stodgy, add hot water to thin.
- Best served fresh - This pudding tends to thicken as it sits. If it becomes too thick, stir in some hot water before serving.
- Serve it warm or chilled - if serving cold, chill it in the fridge for a few hours before serving. If it thickens too much, loosen it with a bit of water before serving.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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