Bubur pulut hitam (black glutinous rice porridge with coconut milk)

A sweet porridge popular across Southeast Asia, made from black glutinous rice, with palm sugar and salty coconut milk. Deep purple, mildly nutty, eaten for breakfast or dessert.

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Method

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1. Rinse the black glutinous rice, and soak in cold water for at least 4 hours (or overnight), then drain.
2. Bring the rice to the boil with 1.5 L water and the pandan leaf, then simmer covered over low heat, stirring occasionally, for 1 hour, until the grains split open and the porridge is thick and creamy. ⏱ Timer: 1 h
3. Add the palm sugar, caster sugar and a pinch of salt, and cook for a further 10 minutes. If too thick, add water. ⏱ Timer: 10 min
4. Warm the coconut milk with a pinch of salt in a small pot, just until warm.
5. Spoon the porridge into bowls, and drizzle a spoonful of the salty coconut milk over the top of each. Serve warm or at room temperature.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Black glutinous rice is sold at Asian grocers; it isn't the same as black (venere) rice, which won't turn creamy.
• It thickens on standing; loosen with water when reheating.

Similar recipes

• Pulut inti (sticky rice with coconut-palm sugar topping) · Southeast Asian
• Biko (sticky rice with coconut caramel) · Southeast Asian
• Kuih seri muka (sticky rice with pandan custard layer) · Southeast Asian
• Mango sticky rice · Southeast Asian
• Coconut barfi with cardamom · Indian
• Light kheer with brown rice and cardamom · Indian

More southeast asian ideas

• Ube halaya (purple yam jam)
• Puto (steamed rice flour muffins)
• Maja blanca (coconut corn pudding)
• Buko pandan (coconut-pandan jelly dessert)
• Kuih lapis (layered coconut rice flour steamed cake)
• Cendol (pandan jelly with coconut milk and palm sugar syrup)
• Onde-onde (pandan dumplings filled with palm sugar, in coconut)

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