Pulut Hitam

Name: Pulut Hitam
Cook time: 70 min
Total time: 70 min
Yield: 6 servings
Cuisine: Malaysian
Ingredients: 300g Black Glutinous Rice (Pulut Hitam), rinsed; 1.5 l Water; 3 leaves of Pandan Leaf, knotted; 180g Palm Sugar (Gula Melaka), chopped; 40g Granulated Sugar, to taste; 1/4 tsp Fine Salt; 200ml Thick Coconut Milk; 1/8 tsp Fine Salt

Pulut Hitam is a comforting Southeast Asian black glutinous rice pudding — creamy, slightly chewy and fragranced with pandan. Sweetened with palm sugar and finished with rich coconut milk, it’s a warm, caramel-hinted dessert that’s simple yet deeply satisfying.

Pulut Hitam is a comforting Southeast Asian black glutinous rice pudding — creamy, slightly chewy and fragranced with pandan. Swee... Show more

Traditional Malaysian Recipe

Health Grade

E · Indulgent

Rating

4.2

Time

1 hr10 min

Price

0,52 €

Calories

429 kcal

vegan

budget

low calorie

easy

one pot

gluten free

Method

Prep the rice

Rinse the black glutinous rice (pulut hitam) under cold running water until the water runs mostly clear. If needed, tie the pandan leaf into a loose knot, and cut the palm sugar (gula melaka) into small pieces so it melts quickly later.

Simmer until tender

Transfer the rice, 1.5 l of water, and the knotted pandan leaf to a medium pot. Bring it to a boil over medium-high heat, then lower to a gentle simmer for 45 minutes with the pot partially covered, stirring every few minutes so nothing sticks to the bottom. Cook until the grains are soft, swollen, and the liquid has turned thick and porridge-like.

Sweeten the porridge

Stir in the chopped palm sugar, 40 g of granulated sugar, and 0.3 tsp of fine salt. Keep the porridge at a gentle simmer for 5 minutes, stirring until the sugar dissolves completely and the surface looks glossy and thick. Taste and adjust the sweetness if needed before turning off the heat.

Serve with coconut milk

Stir the thick coconut milk with the remaining 0.1 tsp fine salt until smooth. Ladle the pulut hitam into bowls and spoon the coconut milk over the top while the porridge is still warm.