Bubur Pulut Hitam (Black Glutinous Rice Dessert)


Bubur Pulut Hitam (Black Glutinous Rice Dessert) is a popular dessert in Malaysia and also in the neighboring countries Singapore, Indonesia and Thailand. It is probably one of the easiest dessert to make. Bubur Pulut Hitam literally translates to Black Glutinous Rice Porridge, so it’s basically cooking porridge and serve with the fragrant coconut milk .

Sometimes also called “black” sticky rice, the uneven black husk makes the rice looks like burnt rice, but they are not. The ‘black’ rice however turned maroon colour when cooked. They are high in fibre, like brown rice, and has a distinctive nutty flavour which is perfect to use for dessert. Black glutinous rice is extremely starchy when cooked, so it does take longer to cook, and one small bowl is enough to fill me up quite quickly.

The rice can cooked in a pot on low fire for 2 hours or in a slow cooker for about 4 hours (my preferred way with no frequent stirring required). For readers out of Asia, the black glutinous rice is available at most Asian grocery stores.

This Malaysian Monday post is a reminder that I’m hosting this month’s Muhibbah Malaysian Monday’s round-up.  Remember to submit your Malaysian goodies to me by this Wednesday 27 June. The Round up will be posted on 2 July.

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Muhibbah Monday : Bubur Pulut Hitam (Black Glutinous Rice Dessert)
Cook time
Total time
Bubur Pulut Hitam (Black Glutinous Rice Dessert with coconut milk) is a popular dessert in Malaysia and also in the neighboring countries Singapore, Indonesia and Thailand.
Recipe type: Dessert
Serves: 6
  • 200g Black Glutinous Rice (Pulut Hitam)
  • 120g Palm Sugar (Gula Melaka)
  • 1.5 liter Water
  • 10 Dried Longan - Optional
  • 150ml Coconut Milk
  • 2 Pandan Leafs (Screwpine Leaf) - Optional
  • pinch of Salt
  1. Toast the black glutinous rice in a frying pan on high heat. By doing this, it will release the nutty aroma of the rice. Wash the rice and rinse thoroughly.
  2. Add rice, dried longan and water into 3 liter slow cooker and cook on high setting. The water will be reduced and getting thicker, add more water if it becomes too dry. Cook until the rice is soft and mushy, about 3-4 hours and switch off the cooker. The porridge should be thick, with minimal water.
  3. Add palm sugar, stir until dissolved.
  4. In another small pot, heat up the coconut milk, pandan leaf and a pinch of salt on low fire. Bring it to a gentle simmer and switch of the fire. Remove the pandan leaf.
  5. Serve the porridge hot, with a few spoonful of coconut milk on top. I also love it served cold.

If cooking the rice in a pot, bring it to a boil and lower the heat. Simmer the mixtures for about 2 hours, constantly stirring every 15 minutes to prevent the rice from sticking or burning the bottom of the pot. If the water dries out, add some water.



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