Bubur Pulut Hitam | Black Glutinous Rice Porridge

This Bubur Pulut Hitam is a quick and fuss-free recipe you can conjure up to fix that impromptu craving for a nice, hot dessert. Though I highly recommend pre-soaking the glutinous rice first, I promise you that this recipe will still satisfy those sweet cravings.

Bubur Pulut Hitam Recipe

(Bee Koh Moy)

Yield: 4 servings

INGREDIENTS:

• 150 gm black glutinous rice 
• 750 ml water
• 100 gm sugar or gula melaka (coconut palm sugar)
• 2 pandan leaves knotted (screwpine leaf)
• 100 gm coconut milk + 375 ml water to make thin coconut milk mixture
• 100 gm coconut milk + 125 ml water to make thick coconut milk mixture
• salt
• 1 tbsp corn flour + water to make corn starch slurry

DIRECTIONS:

1. Wash black glutinous rice thoroughly and strain.

2. Add glutinous rice and water in a pot and boil it on medium low heat for 40-60 minutes or until rice becomes soft and chewy. Cover the pot with its lid and stir the rice periodically.

3. Once the rice has cooked and water reduced, add in thin coconut milk mixture, sugar, pandan leaves and 1/2 tsp of salt. Bring to a soft simmer.

4. Add corn starch slurry and stir until the porridge is thickened. Off heat.

5. Add thick coconut milk mixture and 1/2 tsp of salt into a saucepan. Stir and bring to a gentle simmer. Off heat.

6. Scoop a serving of the cooked glutinous rice into a bowl and pour some of the thick coconut milk over it.

7. Serve while still hot.

#fivefootfivesg #sweetporridge #asiandessert