Bubur Pulut Hitam (Black Glutinous Rice Porridge)

As a child, Bubur Pulut Hitam is one of my favorite desserts. The sweetness of the porridge laden with spoonfuls of slightly salty coconut milk is just so yummy and makes me ask for another serving!

Bubur Pulut Hitam means Black Glutinous Rice Porridge in Malay. Back home in Penang, it is commonly known as “Bee Koh Moy” (in Hokkien dialect). This is easily one of the most popular and common desserts in many Nyonya and Peranakan families. It is made from black glutinous rice (black sticky rice), water, sugar, and topped with slightly salted coconut milk when served.

Black Glutinous Rice (or known Pulut Hitam) is quite common and popular in South East Asia countries like Malaysia, Singapore, Burma, Thailand and Indonesia. The uneven black husk makes the rice looks like burnt rice. It is named ''black'' glutinous rice, in actual colour, it is a lovely burgundy when cooked. Like brown rice, it is high in fibre, and has a distinctive nutty flavour which is perfect to use for dessert (rather than as a main course). Since it is high in fibre it takes a longer time to cook

My mother gave me a packet of black glutinous rice a fortnight ago. I had intended to make this dessert last weekend. However, I totally forgot about it once I kept in inside my pantry until last night. I used the recipe by my Aunt Amy Beh. I halved the portion as we are rather small eaters at home.

It is easy to cook and ummmm so yummmmyyyy….

Bubur Pulut Hitam (adapted from Amy Beh)

Ingredients

300g black glutinous rice

5 litres water

100g castor sugar

100g palm sugar

75g dried longans, rinsed

2-3 pandan leaves, knotted

For thickening : Combine 2 tbsp corn flour with 3 tbsp water

For topping :

Thick milk from 1 coconut

½ tsp salt

Method

• Toss glutinous rice in a hot wok (frying pan) till you see the rice jumping in the wok. This is to release the nutty flavor of the rice.
• Dish it out and let it cool down.
• Wash glutinous rice thoroughly and soak in water for several hours. (preferably overnight)
• Put rice and water into a pot and cook over medium heat until rice is soft and almost creamy.
• When rice has reached the desired consistency, add dried longans and pandan leaves.
• Add both types of sugar and simmer for a further 10–15 minutes over gentle heat. (Never add sugar to the glutinous rice at the start or you’ll have difficulty cooking it.)
• Add thickening to the glutinous rice and bring to a boil, then remove from heat.
• To serve: put two to three tablespoons of thick coconut milk into each bowl of glutinous rice porridge.