Bubur Pulut Hitam

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400g black glutinous rice

250g gula melaka / palm sugar (Shaved)

10 cups water

6 pandan leaves (Knotted)


2 cups coconut cream

1/4 tsp salt

2 Pandan leaves (Knotted)


  1. Rinse glutinous rice, and soak in overnight in a large pot of water.
  2. Drain the overnight water and add 10 cups of water in the Corningware Casserole with glutinous rice.
  3. Bring it to boil, add pandan leaves, and reduce heat to a simmer.
  4. Simmer for about 50 minutes, occasionally stir to make sure bottom doesn't stick.
  5. Add gula melaka, and stir until melted and cook for another 10 minutes until rice is soft but still has a chewy bite.
  6. Remove from heat and fish out pandan leaves.


  1. Heat coconut cream with pandan leaves over low heat and stir as it heats up in the Corningware Casserole. Do not allow it to boil.
  2. Add salt, and stir until dissolved, and coconut milk thickens.
  3. Remove it from heat and fish out the pandan leaves.
  4. Drizzle the coconut cream over prepared glutinous rice, and ready to serve on a Corelle bowl.