Browsing Tag


    Dessert Dough & Grains Featured Rice

    Pulut Hitam Rice Ball


    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

    Servings 6


    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.


    • Portion balls into individual bowls, and serve with coconut sauce.


    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

  • Dessert Featured

    Bubur Pulut Hitam

    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…