Pulut Hitam (Black Glutinous Rice Pudding)

A bowl of pulut hitam porridge with coconut sauce on a golden plate and blue and white cloth.

5 from 1 vote

Pulut Hitam (Black Glutinous Rice Pudding)

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.

Prep Time2

Cook Time45

Total Time2 45

Course: Dessert

Cuisine: Asian, Indonesian

Servings: portions

Calories: 183kcal

Author: Claudia

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.

Nutrition