Bubur Pulut Hitam | Black Glutinous Rice Porridge

I personally enjoy Malay desserts more than other types of desserts. The use of coconut milk in most Malay desserts result in a rich and creamy flavor which I simply love. Bubur Pulut Hitam is a traditional Malaysian and Indonesian dessert made from black glutinous rice, coconut milk, and palm sugar. I make this for my family every now and then and we usually like to have it warm.

Ingredients:

- 1 cup black glutinous rice (pulut hitam)

- 6 cups water

- 1/2 cup coconut milk

- 1/4 cup palm sugar (gula Melaka), chopped (adjust to taste)

- 1/4 cup granulated sugar (adjust to taste)

- 1/4 teaspoon salt

- 2 pandan leaves, tied into a knot

- Additional coconut milk for serving (optional)

Instructions:

1. Rinse the black glutinous rice under cold running water until the water runs clear.

2. In a large pot, combine the rinsed black glutinous rice and water. Add the pandan leaves. Bring to a boil over medium heat, then reduce the heat to low and simmer for about 1 to 1.5 hours, or until the rice is tender and the mixture has thickened. Stir occasionally to prevent the rice from sticking to the bottom of the pot.

3. Once the rice is cooked and the porridge has thickened, add the palm sugar and granulated sugar. Stir until the sugars are fully dissolved. Adjust the sweetness according to your taste.

4. Stir in the 1/2 cup of coconut milk and the salt. Simmer for another 5-10 minutes, stirring occasionally.

5. Remove the pandan leaves before serving. Ladle the bubur pulut hitam into bowls and drizzle with additional coconut milk if desired.

Enjoy your delicious Bubur Pulut Hitam!

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