Easy Black Glutinous Rice Dessert Recipe (Bubur Pulut Hitam)

Have a sweet tooth? Try your hands at making this simple and hearty traditional sweet dessert at home using only a few ingredients!

Bubur Pulut Hitam in Malaysia or Bubur Ketan Hitam in Indonesia is a traditional sweet, rich and creamy dessert with the consistency of porridge. As one of the most popular desserts in Southeast Asia, it is loved not just for its dark purplish colour and countless healthy benefits, but also for the texture and earthiness of the unpolished black glutinous rice

how to cook black glutinous rice in rice cooker
Easy Black Glutinous Rice Dessert Recipe (Bubur Pulut Hitam)

What is Black Glutinous Rice

These unpolished whole grain rice has a deep and dark purple colour and when cooked, has a chewy and sticky texture. It contains a type of flavonoid known as anthocyanin which produces the dark pigmentation while giving it a high natural antioxidant, anti-inflammatory and anti-carcinogenic content. Despite the resemblance, black glutinous rice is not the same as black rice.

black glutinous rice recipe savoury
Black glutinous rice contains natural antioxidant while having anti-inflammatory and anti-carcinogenic properties that's amazing for your body!

How to Prepare Black Glutinous Rice

Although not required, the rice can ideally be soaked for a few hours or overnight to shorten the cooking time while reducing the amount of water needed to boil and soften it. This sweet dessert dish can be cooked on a stove or quicker in a rice cooker or a pressure cooker. Keep in mind to stir regularly to prevent burning at the bottom of the pot.

Achieving a Thick Consistency

To achieve a thicker, more luscious consistency, simply leave the porridge aside for a few hours before serving in order for the starch to be released to thicken it naturally. Alternatively, add a simple corn starch slurry into the porridge before serving.

Easy Black Glutinous Rice Dessert Recipe (Bubur Pulut Hitam)


½ cup black glutinous rice
2 cup water
2 cup coconut milk
2 cup coconut cream
2 pandan leaves
1 cup palm sugar
1 tablespoon cornstarch (optional)
1 pinch of salt

Cooking Method

  1. In a pot of boiling water, add rice and pandan leaves and boil until rice is soft and expanded.
  2. Add sugar, coconut milk and salt and stir well. If you want the consistency of the soup to be thicker, add cornstarch.
  3. Drizzle over some coconut cream right before serving it hot. You can also serve it chilled, depending on your liking!


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