Creamy Black Glutinous Rice Dessert

A bowl of black glutinous rice dessert served with spoon with coconut milk beside.

5 from 1 vote

Creamy Black Glutinous Rice Dessert

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.

Prep Time10

Cook Time40

Total Time50

Course: Breakfast, Dessert, Snack

Cuisine: Chinese, Malaysian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 171kcal

Author: Meesha

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

Helpful tips

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 - 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.

Nutrition