Bubur Pulut Hitam
Bubur Pulut Hitam
Ingredients
- 300 grams black glutinous rice
- 3 tablespoons white glutinous rice
- 2 liters water
- 4 pandan leaves
- 60 grams rock sugar
- 160 grams gula melaka
- 300 ml coconut cream
- 1 pinch salt
Instructions
- 1
Combine the black glutinous rice and white glutinous rice in a bowl. Cover with water and soak overnight (for at least 12 hours).
⏱️ 5 min
- 2
Drain the soaked rice thoroughly. Transfer the drained rice to a pressure cooker. Add 2 liters of water, the pandan leaves, and a pinch of salt. Cook on high pressure for 18 minutes. Allow for a natural pressure release for 15 minutes.
⏱️ 33 min
- 3
While the rice is cooking, combine the gula melaka and rock sugar in a small saucepan with a splash of water (about 1/4 cup). Heat over medium-low heat, stirring occasionally, until the sugars are fully dissolved and a syrup forms.
⏱️ 10 min
- 4
Once the pressure cooker has naturally released, open it carefully. Stir the prepared sugar syrup into the black glutinous rice porridge, adding it gradually and tasting until you reach your desired level of sweetness.
⏱️ 5 min
- 5
In a separate small saucepan, gently warm the coconut cream over low heat. Add a pinch of salt to the coconut cream and stir to combine. Be careful not to boil the coconut cream.
⏱️ 5 min
- 6
Serve the warm Bubur Pulut Hitam in individual bowls. Spoon a generous amount of the warm, salty coconut cream over the top of each serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Bubur Pulut Hitam
- 300 grams black glutinous rice
- 3 tablespoons white glutinous rice
- 2 liters water
- 4 pandan leaves
- 60 grams rock sugar
- 160 grams gula melaka
- 300 ml coconut cream
- 1 pinch salt
Instructions
- 1
Combine the black glutinous rice and white glutinous rice in a bowl. Cover with water and soak overnight (for at least 12 hours).
⏱️ 5 min - 2
Drain the soaked rice thoroughly. Transfer the drained rice to a pressure cooker. Add 2 liters of water, the pandan leaves, and a pinch of salt. Cook on high pressure for 18 minutes. Allow for a natural pressure release for 15 minutes.
⏱️ 33 min - 3
While the rice is cooking, combine the gula melaka and rock sugar in a small saucepan with a splash of water (about 1/4 cup). Heat over medium-low heat, stirring occasionally, until the sugars are fully dissolved and a syrup forms.
⏱️ 10 min - 4
Once the pressure cooker has naturally released, open it carefully. Stir the prepared sugar syrup into the black glutinous rice porridge, adding it gradually and tasting until you reach your desired level of sweetness.
⏱️ 5 min - 5
In a separate small saucepan, gently warm the coconut cream over low heat. Add a pinch of salt to the coconut cream and stir to combine. Be careful not to boil the coconut cream.
⏱️ 5 min - 6
Serve the warm Bubur Pulut Hitam in individual bowls. Spoon a generous amount of the warm, salty coconut cream over the top of each serving.
⏱️ 2 min