Bubur Pulut Hitam

1 hr



Here’s a sweet and super simple version of a regional favourite that’s sure to please, and a snap to make!  Plus, who would have thought that we had a local dessert made from a famous health superfood?!  

Bubur Pulut Hitam originated from Indonesia, and has been fondly adopted as a local dessert in Singapore and Malaysia. In old days, black rice was nicknamed “forbidden rice” because, as you probably guessed it, it was reserved for the blue-blooded.  Fortunately, as our societies became modern and affluent, these dishes have become available for us to share and enjoy.  Although mostly used to decorate dishes today, you can savour its health benefits in the form of this unassuming delicious little dessert – made easy!

In our recipe, we give the rice a right good soak overnight to activate the grains and increase the absorption rate of the nutrients.  Then the rice kernels are gently heated up to draw out that beautiful nutty flavour that makes the dish so distinct.  We stir in natural rock sugar, and add knots of pandan leaves for that subtle fragrance.  The dried longan adds a fruity sweetness and a delightful vibrancy that does a great job of lifting this rich dessert.  

Set a timer, sit back, and enjoy a cup of tea, read a good book or mug away at your work/exams while you leave it to do its magic, checking back periodically to give things a little stir.  When ready, serve and crown with coconut cream, then relish your noble treat with a cat-in-the-creampot smile, knowing you made something real good without making a dint in your busy day.  A real winner!
#themeatmensg #simple #delicious

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Adjust Servings
300g black glutinous rice
200g rock sugar
2litre water
3pandan leaves (knotted)
100g dried golden longans
tsp salt
Coconut milk topping
200ml coconut cream
¼tsp salt



Soak black glutinous rice overnight.
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In a stock pot, put 300g black glutinous rice, 200g rock sugar, 2 litre water and 3 pandan leaves (knotted).
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Bring it to a boil, cover partially and simmer for 1 hour, until rice is tender.
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During the simmering stage, stir it occasionally, as not to have the bottom burnt. If it is too thick, you can add a bit of water.
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Add in longan and continue to simmer for 10 minutes.
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Add ⅛ tsp salt, stir, turn off heat and rest with lid covered for 30 minutes.
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Bring coconut cream to a scalding point and spoon in ¼ tsp salt. Turn off heat and stir till salt is dissolved.
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Serve sweet bubur pulut hitam hot/warm in rice bowls, with a tablespoon swirl of the rich salty coconut cream.
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