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Bubur Pulut Hitam

Sharon of Delishar
Servings 16


  • 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.