Bubur Pulut Hitam – Delishar

Over the weekend my whole extended family came together for a pot luck lunch at my grandmother’s place. Since it was a pot luck, it means I have to make something to bring over. Almost instantly, my mind stated to savour the smell, taste, and texture of this wonderful dessert! If there is ever a day that I have to choose only one dessert to have for the rest of my life, this will be it. It’s a no brainer.

There are times when I’m walking into the food court, famished and looking for food. And I happen to walk by the dessert store and see them selling this. I’d head straight for the line, and make this my lunch. I’d gladly have this for breakfast, lunch, dinner, and supper, if I could! That said, this is a very well-loved dessert locally. And this dessert have been on my ‘to make’ list for a very long time already. So the pot luck give me a reason to make a big ass pot of sticky gooey black glutinous rice pudding. 

It was a huge hit! Everyone was going in for 2nd and some 3rd servings. The aunties were asking for recipes! The husband was a little apprehensive to try at first, given that he ain’t a huge fan of warm dessert. And being the ang moh, that dark purple almost black looking bowl of goo didn’t appeal to him. But being the mostly adventurous (when it comes to food) guy he is, he asked for a bowl to try. I knew this dessert will buy him over, and it did! How can it not?! 

Making this bubur pulut hitam requires a little more time as you need to soak the black glutinous rice, preferably overnight. You can shorten to soaking time, but that will mean that you will have to cook it longer. During the hour long cooking, I had to stir every 10 minutes to make sure it doesn’t stick to the bottom. Almost like cooking risotto, stir stir stir. However, I assure you that the end result is worth all that extra bit of time. 

You will need a big pot for this recipe. I used my 26cm Le Creuset French Oven for 18 servings. Or half the recipe to make a smaller serving. Check out my other pulut hitam recipes: Pulut Hitam Chiffon Cake, Pulut Hitam Ogura Cake.

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Bubur Pulut Hitam

Sharon of Delishar

  • 400 g black glutinous rice
  • 250 g gula melaka / palm sugar shaved
  • 10 cups water
  • 6 pandan leaves knotted


  • 2 cups coconut cream
  • 1/4 tsp salt
  • 2 pandan leaves knotted
  • Rinse glutinous rice, and soak in overnight in a large pot of water.

  • Drain and add 10 cups of water in the pot with glutinous rice.

  • Bring to boil, add pandan leaves, and reduce heat to a simmer.

  • Simmer for about 50 minutes, stirring occasionally making sure bottom doesn’t stick.

  • Add gula melaka, and stir until melted, cooking for another 10 minutes.

  • Or until rice is soft but still has a chewy bite.

  • Remove from heat and fish out pandan leaves.


  • Heat coconut cream with pandan leaves over low heat.

  • Stirring as it cooks, do not allow it to boil.

  • Add salt, and stir until dissolved, and coconut milk thickens.

  • Remove from heat, discard pandan leaves.

  • Drizzle over prepared glutinous rice, and serve.

Bubur hitam 1

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Pulut Hitam Rice Ball in Coconut Sauce – Delishar

I’m obsessed with Bubur Pulut Hitam, that sticky & gooey warm black glutinous rice porridge that’s sweetened with gula melaka and finished with a slight drizzle of rich fragrant coconut milk. If there is one Asian dessert I can have every single day without having to worry about weight gain, it has to be Pulut Hitam. Just writing this post is getting my mouth all watery, and tummy all rumbly. 

The other thing I like next to bubur pulut hitam is tang yuan or glutinous rice balls. I prefer the plain ones with no filling/stuffing as compared to the ones with it, and I like to have mine with warm and thick almond paste. There’s something about the thick and rich consistency that I really enjoy. So when I chance upon this recipe, I was elated!

Putting the 2 top Asian dessert on my list together as one, and a darn easy one to make too! Although I prefer plain glutinous rice balls more than the ones with filling in it. It keeps ringing in my ear that it’ll be nice to wrap a little piece of gula melaka in it. Maybe next time, I might might just do that, for that ondeh ondeh effect. But for now, I’m really enjoying this lovely dessert. 


Bubur Hitam Rice Balls


Rice Balls

  • 125 g white glutinous rice flour
  • 75 g black glutinous rice flour
  • 40 g granulated coconut/palm sugar or fine sugar
  • 1/4 tsp salt
  • 150 ml luke warm water

To cook rice ball

  • 1 pandan leaf knotted
  • Gula melaka/palm sugar to taste
  • Water

Coconut Sauce

  • 400 ml coconut milk
  • 1 pandan leaf knotted
  • 2 tsp sugar
  • 1/4 tsp salt

Coconut Sauce

  • In a saucepan, add coconut milk, pandan, salt, and sugar.

  • Bring to a simmer, stirring frequently until fragrant and thickened.

  • Remove from heat and set aside.

Rice ball

  • Combine all the rice ball ingredients into a bowl, and knead until dough comes together, and is smooth.

  • Roll dough into 1 inch size balls.

To cook rice ball

  • Bring water to boil, sweetened with gula melaka to taste. (this just adds a bit more flavour to the rice ball.)

  • Add pandan leaf.

  • Add rice balls, and cook until done. When it’s done, it will float to the surface.

  • Place cooked rice balls in a bowl of tap water to stop cooking process.

The glutinous rice ball isn’t very sweet, you can add more sugar to the mix if you like it a little sweeter.
Adapted from Daily Cooking Quest

Black Glutinous Rice Balls 4

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