Pulut Hitam – Creamy Black Glutinous Rice Pudding with Coconut Milk
This post may contain affiliate links.Pulut hitam, also known as bubur ketan hitam, is a rich and creamy Southeast Asian black glutinous rice pudding made with coconut milk and sugar. This comforting dessert has a naturally nutty flavor and a soft, chewy texture that’s perfect served warm or chilled. With my simple 5-30-7 cooking method, you’ll get perfectly tender rice every time without long soaking.
A Quick Look at the Recipe
🏷️ Recipe Name: Pulut Hitam (Black Glutinous Rice Pudding)
⏱️ Ready In: ~ 2 hours 45 minutes
🍽️ Serves: 8 portions
🔥 Calories: 183 kcal (per portion)
🧾 Main Ingredients: Black glutinous rice, water, pandan leaves, sugar, salt, coconut milk.
🧠 Difficulty: Easy, very simple steps.
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Pulut hitam, also known as bubur ketan hitam, is a rich and creamy Southeast Asian black glutinous rice pudding made with coconut milk and sugar. This comforting dessert has a naturally nutty flavor and a soft, chewy texture, perfect served warm or chilled.
If you enjoy traditional sweets like candil ubi (biji salak), mango sticky rice, or putri mandi, this is another must-try dessert that’s just as comforting and satisfying. For something lighter, you might also like peach gum dessert, a delicate sweet soup that can be served warm or chilled. If you’re looking for more ideas, you can also explore this collection of Asian dessert recipes to discover even more traditional and easy sweet treats.
In this recipe, I’ll show you an easy method to get perfectly tender rice without long soaking, so you can enjoy this classic Indonesian dessert at home with minimal effort.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Black Glutinous Rice – Use black glutinous rice (black sticky rice), not regular black rice. Soak for at least 6 hours or overnight for the best texture. Short on time? A minimum of 2 hours works, but the rice will be slightly firmer.
Coconut Milk – Use full-fat coconut milk for a rich and creamy pulut hitam. For the best flavor, gently heat it with a pinch of salt before serving—this creates that classic sweet and salty balance.
Palm Sugar (or Coconut Sugar) – Palm sugar adds a deep, caramel-like sweetness that pairs beautifully with black glutinous rice. You can substitute with coconut sugar or regular sugar, but the flavor will be slightly lighter.
White Sugar – A small amount of white sugar helps balance the deeper flavor of palm sugar and enhances the overall sweetness.
Be sure to check out the full recipe and ingredient list below
How to Make Pulut Hitam (Black Glutinous Rice Pudding)
STEP 1. Rinse the black glutinous rice thoroughly, then soak it in water for at least 2 hours or overnight (Image 1). Drain well. Bring 1000 ml of water to a boil over medium heat, then add the soaked rice and pandan leaves (Images 2–4).
STEP 2. Once it starts boiling, cook uncovered for 5 minutes (Image 5). Then cover the pot, turn off the heat, and let it sit for 30 minutes (Image 6). This resting step helps the rice absorb water and soften evenly.
STEP 3. After 30 minutes, the rice will have absorbed about half of the water (Image 7). Bring it back to a boil, then cook for another 7 minutes (Image 8), stirring occasionally to prevent sticking.
STEP 4. Once the liquid is mostly absorbed and the rice is soft and chewy, add sugar and salt (Image 9). Stir until dissolved and slightly thickened. In a separate pot, heat the coconut milk with salt and pandan leaves until it just begins to simmer, do not boil (Images 10–12).
Pro Tips
- Soak the rice properly – Soaking for at least 2 hours (or overnight) helps the black glutinous rice cook evenly and gives it that soft, chewy texture.
- Add sugar at the end – Always add sugar after the rice is fully cooked. Adding it too early can prevent the rice from softening properly.
- Use the 5-30-7 method – This simple cooking method (5 minutes boil, 30 minutes rest, 7 minutes cook) helps the rice absorb water gradually and results in perfectly tender pulut hitam.
- Don’t boil the coconut milk – Heat the coconut milk gently until it just simmers. Boiling can cause it to split and lose its smooth, creamy texture.
- Adjust the consistency – If the porridge becomes too thick, add a little hot water and stir to loosen it. For a thicker texture, cook it slightly longer.
Serving Suggestions
Pulut hitam is traditionally served warm with a drizzle of lightly salted coconut milk, though it can also be enjoyed chilled for a refreshing dessert. You can add pearl sago for extra texture and a more decorative look.
This rich and creamy black sticky rice pudding is especially satisfying after a spicy meal. Serve it as a comforting dessert after dishes like Beef Rendang, Soto Tangkar, Fish Curry, or Pad Kra Pao to balance out bold, savory flavors.
If you enjoy chewy coconut-based desserts, pair Pulut Hitam with traditional treats like Gemblong, Kuih Seri Muka, Getuk Lindri, or Ketan Serundeng for a delicious Indonesian snack and dessert spread.
Pulut Hitam (Black Glutinous Rice Pudding) FAQs
Pulut hitam, also known as bubur ketan hitam, is made with black glutinous rice, water, sugar (usually palm sugar), and coconut milk. The rice is cooked until soft and chewy, then served with a drizzle of lightly salted coconut milk for a rich and creamy finish.
Yes, pulut hitam is naturally gluten-free because it is made from black glutinous rice, which does not contain gluten. However, always check additional ingredients if using store-bought products.
Soaking helps the rice cook faster and gives it a softer, more even texture. If you skip soaking, you will need to cook it longer and may need to add more water.
No, pulut hitam uses black glutinous rice (also called black sticky rice), which becomes soft and chewy when cooked. Regular black rice is less sticky and has a firmer texture, so it’s not suitable for this dessert.
Store leftover black glutinous rice pudding in an airtight container in the refrigerator for up to 3 days. The texture will thicken as it cools, so add a little water when reheating to loosen it.
Yes, you can freeze it for up to 1 month. Let it cool completely before freezing. Thaw overnight in the fridge and reheat gently with added water or coconut milk to restore the texture.
Pulut hitam or black sticky rice pudding has a naturally nutty flavor with a soft, chewy texture. It is lightly sweet and becomes rich and creamy when paired with coconut milk.
Storage
Store leftover pulut hitam and coconut milk separately in airtight containers in the refrigerator for up to 3 days.
The texture will thicken as it cools. When reheating, add a little water to the rice and warm it gently on the stove or in the microwave, stirring occasionally to loosen it.
For best results, reheat the coconut milk separately over low heat until just warm—do not boil, as it may split.
More Asian Dessert Recipes
- If you enjoy chewy sticky rice desserts, try palm sugar wajik, a sweet and fragrant Indonesian treat made with glutinous rice and coconut milk.
- Another traditional favorite is kue awug, a soft and fluffy steamed cake made with rice flour and coconut, lightly sweetened with palm sugar.
- For a savory twist, try ketan serundeng, a flavorful Indonesian sticky rice dish tossed with spiced coconut.
If you’re looking for more naturally gluten-free treats, be sure to check out my collection of Asian Gluten-Free Desserts featuring traditional cakes, puddings, sweet soups, and snacks from across Asia.
Pulut Hitam (Black Glutinous Rice Pudding)
Ingredients
Pulut Hitam Porridge
- 250 gr black glutinous rice
- 2 pcs pandan leaves
- 1000 ml water
- 70 gr sugar
- 70 gr coconut sugar
Coconut milk
- 400 ml coconut milk
- ½ tsp salt
- 2 pcs pandan leaves
Instructions
- Rinse the black glutinous rice thoroughly, then soak it in water for at least 2 hours or overnight. Drain well. Bring 1000 ml of water to a boil over medium heat, then add the soaked rice and pandan leaves.
- Once it starts boiling, cook uncovered for 5 minutes. Then cover the pot, turn off the heat, and let it sit for 30 minutes. This resting step helps the rice absorb water and soften evenly.
- After 30 minutes, the rice will have absorbed about half of the water. Bring it back to a boil, then cook for another 7 minutes, stirring occasionally to prevent sticking.
- Once the liquid is mostly absorbed and the rice is soft and chewy, add sugar and salt. Stir until dissolved and slightly thickened. In a separate pot, heat the coconut milk with salt and pandan leaves until it just begins to simmer, do not boil.
Video
Notes
- Soak the rice properly – Soaking for at least 2 hours (or overnight) helps the black glutinous rice cook evenly and gives it that soft, chewy texture.
- Add sugar at the end – Always add sugar after the rice is fully cooked. Adding it too early can prevent the rice from softening properly.
- Use the 5-30-7 method – This simple cooking method (5 minutes boil, 30 minutes rest, 7 minutes cook) helps the rice absorb water gradually and results in perfectly tender pulut hitam.
- Don’t boil the coconut milk – Heat the coconut milk gently until it just simmers. Boiling can cause it to split and lose its smooth, creamy texture.
- Adjust the consistency – If the porridge becomes too thick, add a little hot water and stir to loosen it. For a thicker texture, cook it slightly longer.
This is the easiest pulut hitam porridge recipe. Using this method makes cooking it faster. The result is chewy, soft sticky rice.