Sunday, August 22, 2010

Bubur Pulut Hitam (Sticky Rice Pudding)

Talk about comfort food, this would rank in my top ten dessert, maybe because mum used to make this all the time. Each bite would remind me of warm childhood memories, and how blessed we all are with His Mercy and Bounty.

Best of all, its sooo easy to make, although you would need to have pandan(screwpine) leaves. And if you didnt have any fresh ones like what I have in the backyard, chances are you can easily source them frozen from any Asian grocer, where you will be getting the black glutinous rice anyway. Just in case you are wondering, this black variety of rice is unmilled hence the colour remains black or deep purple.

FYI, Glutinous rice does not contain dietary gluten (i.e. does not contain glutenin and gliadin), and thus should be safe for gluten-free diets.(Source: Wikipedia)


1 cup black Glutinous rice
4 cups water or more
1 pandan leave (knotted)
half cup sugar

Coconut cream
Pinch of salt

Tip: Before boiling the rice, soaking it in water will allow any grits to float to water surface, and you can easily skim them off. Leave to soak for 10-20 minutes to reduce cooking time. (if you're in hurry, you can skip this step)

Add rice & pandan leave into a pot of water and simmer on low heat until the rice is soft and a pudding like consistency is achieved. Add sugar and stir.

Top with coconut cream with a pinch of salt, preferably chilled.



  1. today, i want to try this one....nmpk mudah.mudah ke? coconut cream tu santan yg pekat ke?

  2. senang sangat, just put the pulut on before you start cooking anything you can do everything else while the pulut cooks slowly. since its on low medium heat, you only need to stir occasionally. Oh yes, coconut cream is santan pekat.