How to make the easy Bubur Pulut Hitam, or black glutinous rice pudding with coconut cream.
Pulut Hitam is a popular Malay dessert that loves making an appearance at weddings and special functions. Pulut Hitam literally translates to ‘black glutinous rice’ and this is considered a dessert.
Although a dessert, it is actually not as sweet as most dessert dishes! The sweetening agent used is Palm Sugar or Coconut Palm Sugar (Gula Melaka), which has more of a mellow, caramel twang to it. Being rice, it has a nutty flavour to it. It also has salt to it, giving the rice a more savoury note. Perhaps this is why I enjoy it so much. As someone who does not have much of a sweet tooth – but still want dessert – this ticks a lot of boxes for me.
It is easy enough to make, using minimal ingredients. I wondered if it could be even easier… so I attempted this in my rice cooker. I’m happy to report that my Pulut Hitam came out great – at first try!
What is Black Glutinous Rice (Pulut Hitam)?
There are generally two types of glutinous rice available in supermarkets in Southeast Asia. The white glutinous rice is the more commonly used and easily found in its own dedicated aisle. Black glutinous rice is not typically found in that aisle; it would usually be located at the “dried goods” area.
Black glutinous rice is not actually black. It’s more of a dark, almost-black purple. This is most apparent when you wash it under water; it will run purple. It is unprocessed rice, which means it has a lot of health benefits and high in dietary fibres.
Black glutinous rice is not to be confused with black rice, also known as purple rice or forbidden rice. Unlike black rice, which is more like brown rice in texture, black glutinous rice is more sticky and chewy.
Other than in Pulut Hitam, I’ve never come across any other dish that uses black glutinous rice. This is a Malay dessert staple, but it can also be found in Thai menus.
Although it’s called glutinous rice, there isn’t actually any gluten in this dish, making this a gluten-free option. In fact, while we’re here, Pulut Hitam is dairy-free, making this a cool vegan dessert!
What type of Rice Cooker to use?
The best type to use would be multifunction rice cookers, also known as Japanese rice cookers. As its name suggests, it has different settings for cooking specific items. Most will have the “Porridge” option, which is what this recipe uses.
If your rice cooker does not have this function, simply set the timer for 1.5 hours. You can always open the lid and check what the Pulut Hitam is looking like. If it’s still liquid-y, just let it cook longer.
By the way, I use the Himeji brand of rice cooker. It’s a small capacity rice cooker which I purchased specifically for its non-stick pot and multifunction settings – I already own a big one-setting rice cooker. More popular and accessible brands would be Zojirushi, Panasonic and Toshiba.
What if I want to make Pulut Hitam on Stovetop?
I included a recipe for this down below.
It’s easy, but it does require a closer watch time and active cooking time. The Pulut Hitam will need to be stirred frequently so it does not burn.
Easy Creamy, Thick Dessert
I love this dessert because it’s so foolproof! The general rule is to x3 the amount of rice to water ratio. If there is still liquid running through, simply let it cook longer so it reduces to perfection. More rice to cream ratio? Add more water!
Adding Coconut Cream/Milk (Santan)
My recipe calls for coconut cream to be added to the Pulut Hitam itself before serving, but this is up to your preference! Stirring in coconut cream with the Pulut Hitam with result in a dark brown-purple pot. I personally love adding the coconut cream into the Pulut Hitam itself, and topping it with even more coconut cream. It makes it richer, or lemak, and more fragrant.
You can serve it just like that too, this would be most ideal if serving guests. They can add as much (or as little, for the health conscious) coconut cream as they prefer. Without the coconut cream, you will end up with a dark, almost black Pulut Hitam. When you drizzle the opaque white coconut cream over, it really stands out!
I did not do this, but if you want to level up your coconut cream topping, do this:
- Heat coconut cream over low heat with more pandan leaves and salt.
- Continuously stir, until it gently starts to bubble and turn off the heat.
‘Delay Start’ Option
Most multifunction rice cookers will come with a ‘Delay Start’ option. This basically starts the cooking process after the timing set, especially useful for grains that need soaking such as glutinous rice! You can literally set it and forget it.
For the black glutinous rice, set the ‘Delay Start’ for minimum 4 hours. 4 hours soak time is considered optimal for best glutinous rice results. You can soak it even longer, or overnight, for even better results.
Here’s a hack: Before you go to bed, set the ‘Delay Start’ timer for 7 hours (or however long you sleep). When you wake up, you’ll have delicious Pulut Hitam at the ready.
I have a confession though: I rarely do the ‘Delay Start’ option! I will just cook the glutinous rice as is. It may not be as soft as if it’s been soaked, but it’s still delicious. In fact, I actually enjoy the slight al dente texture combined with the overall chew. My personal preference – though I haven’t had any complaints from anyone else I served this to!
How to Serve
This is commonly served warm, but that doesn’t mean it’s not amazing served cold! It’s actually my preferred way.
Traditionally, this is served with a drizzle of coconut cream over the top before serving.
You can also top with cubed mangoes. Serve this cold, and top with ice cream for an even more delicious treat!
More recipes like this:
If you like this recipe, you might enjoy these too:
- Rice cooker Muah Chee or Singapore Mochi Dessert
- Easy Cheesecake in a rice cooker
- Rice cooker Mac and Cheese
- Rainbow Kueh Lapis | Singapore 9-Layer Steamed Cake
- Lavender Butterfly Blue Pea Kueh Lapis
Pulut Hitam | Black Glutinous Rice Pudding
4
servings30
minutes1
hour30
minutesIngredients
1 cup or 200g Black Glutinous Rice
3 cups or 700ml Water
3 Pandan Leaves, knotted
1/2 tsp Salt
3 tbsps Gula Melaka (or Brown Sugar)
50ml Coconut Cream
- Topping
2-3 tbsps Coconut Cream
Directions
- Rinse glutinous rice until water is not cloudy, and runs clear. Note it will have a purple tinge due to the nature of black sticky rice.
- Rice Cooker
- Add rinsed glutinous rice to rice cooker pot and add water. Stir in salt and pandan leaves.
- Set rice cooker to “Porridge” option, or let cook for 1.5-2 hours. Option to ‘Delay Start’ rice cooker for 4 hours, this will result in even softer sticky rice.
- Once cooked, open and stir through. The rice should have bloomed and softened. It should have turned into a creamy, thick porridge. If there is still runny liquid, let it continue to cook in the rice cooker.
- Stir in coconut cream and sweeten with palm sugar or brown sugar.
- Serve, and drizzle with extra coconut cream.
- Stovetop
- Cover rinsed glutinous rice with water and allow to soak for at least 4 hours.
- Drain water and add soaked rice to a pot and add water. Stir in salt and pandan leaves.
- Turn on heat and allow to come up to a boil. Once it boils, turn down the heat to a low simmer. Allow to simmer gently for 30 minutes. Stir the pot every 5 minutes or so, to prevent the rice from settling and burning at the bottom. At the last 10 minutes, do this more frequently.
- Once the rice turns into a creamy, thick porridge, stir in sugar. If there is still runny liquid, let it continue to cook in the rice cooker.
- Stir in coconut cream and sweeten with palm sugar or brown sugar.
- Serve, and drizzle with extra coconut cream.
Did you make this recipe?
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