Muhibbah Monday : Bubur Pulut Hitam (Black Glutinous Rice Dessert)

| 7 Comments

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.

5.0 from 2 reviews
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
Ingredients
  • 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
Instructions
  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.

Notes
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.

 

Related Posts Plugin for WordPress, Blogger...

7 Comments

  1. Oh I surely want to try this. Very interesting to see how you made this in a slow cooker! Sounds super delish! :)

  2. I have never eaten this before but I always love healthy Asian dessert (and it’s good balance between eating sweet Western desserts). I have so many desserts and dishes that I want to eat when I go to Malaysia.
    Nami | Just One Cookbook recently posted..Yaki Onigiri | Grilled Rice Ball 焼きおにぎりMy Profile

  3. Good idea to cook this in the slow cooker. Must try this method in the future.
    Cheah recently posted..Carrot walnut cake ~ UpdatedMy Profile

  4. It’s really along time I had not eaten this. Need to cook soon. I wish I can have a bowl right now!
    MaryMoh recently posted..Food And LoveMy Profile

Leave a Reply

Required fields are marked *.


Rate this recipe:  

CommentLuv badge