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
Ingredients
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
Instructions
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.
Assemble
- Portion balls into individual bowls, and serve with coconut sauce.
Notes
7 Comments
Gina
25 June, 2016 at 9:28 amHi Sharon! How do I store the balls if I want to prepare in advance for dinner tonight?
Sharon Lam
25 June, 2016 at 9:32 amHi Gina, you cannot prepare the dough in advance and keep it chilled in an air tight container.. And roll the dough when ready to cook.
Gina
25 June, 2016 at 3:09 pmHi Sharon! I can or cannot prepare in advance. Coz your reply says cannot but the instruction sounds like i can 😂
Sharon Lam
25 June, 2016 at 3:57 pmOops… I mean can. Sorry that’s a huge typo!
Annie
25 July, 2016 at 4:07 pmHi Sharon,
Can I use 200g of black glutinous flour instead? Will it affect the overall texture and taste?
Thanks!
Sharon Lam
27 July, 2016 at 1:44 amHi Annie, if you use 100% black glutinous rice flour, the rice balls will turn out grainy and tougher. Unlike the tang yuan we are used to.
Annie
27 July, 2016 at 9:24 amAh… Think i will stick to the original recipe then. Love your recipes and looking forward to more ! Thanks a lot.