Recipe: Bubur Pulut Hitam (Black Glutinous Rice Pudding) + Black Glutinous Rice Popsicle (Ais Krim Potong)

Growing up, one of my favorite Asian desserts is bubur pulut hitam (in Malay), also known as black glutinous rice pudding/porridge or 黑糯米 (in Chinese). This is a dessert which is not only popular amongst the Chinese, but also the Malays and Indonesians (bubur ketan hitam). The Chinese would usually have this as part of dessert at the end of the meal or just as a snack for supper, and it is called tong sui 糖水 (literally translated to "sugar water").

Bubur pulut hitam (black glutinous rice pudding)

Bubur pulut hitam is made using black glutinous rice, which turns to a dark purple when cooked. The rice is washed, then placed in a large pot of water with some knotted pandan leaves. The pandan leaves will give out a nice pandan aroma to the dessert. Once the water comes to the boil, the pandan leaves are removed and the rice is boiled until it becomes softer. I like mine with a little bite to it, so cooking it for 1 hour achieves my preferred consistency. To sweeten the dessert, I used a mix of gula melaka (palm sugar) and caster sugar. Finally, thin coconut milk and some salt is added just before serving.

Bubur pulut hitam is commonly served warm, with a spoonful of thick coconut milk on top. You can also serve it warm with a scoop of vanilla ice cream on top. Hubby is a huge fan of the British-style rice pudding, so I was delighted when he told me that he liked my Asian version of rice pudding too! :)

I was worried the kids wouldn't like the warm bubur pulut hitam, so I made some popsicles (ice lollies) for them. If you live in Malaysia, you may know them as ais krim potong (in a rectangular shape) and black glutinous rice is our favorite flavour. I made the first batch using only bubur pulut hitam and coconut milk and it was a little too icy, so for the next batch, I added some milk to give it a better texture/taste. It was delicious and refreshing, the kids loved it! Just look at their happy faces :)

There you go, two desserts you can serve out of one pot of bubur pulut hitam - serve it warm or cold, it will surely please your family! :)

Bubur Pulut Hitam (Black Glutinous Rice Pudding)
Recipe by Baby Sumo
Preparation time: 15 minutes
Cooking time: 55-60 minutes
Serves 8-10


Ingredients
250g black glutinous rice (pulut hitam), washed and drained
1.5l water
3 pandan leaves, knotted
100g gula melaka
30g caster sugar
250ml thin coconut milk
150ml thick coconut milk
1/2 tsp salt

1. Place rice in a large pot with water and pandan leaves and bring to the boil. Once boiling, reduce heat to low and remove the pandan leaves. Simmer for 45 minutes until the liquid is thick and creamy. The rice should be soft, but with a bite to it.

Black glutinous rice (uncooked)

2. Add the gula melaka and caster sugar, and stir until dissolved. Pour in the thin coconut milk and simmer for a further 10-15 minutes. Add salt and mix well.

3. Serve in small bowls topped with 1 tablespoon of thick coconut milk each. You can also serve it with  a scoop of vanilla ice cream.

Note: Thick and thin coconut milk from 1 grated coconut. See this post for difference between thick and thin coconut milk.

Black glutinous rice popsicle/ice lolly
Recipe by Baby Sumo
Preparation time: 5 minutes
Makes 6

Ingredients
1 1/2 cup cooked bubur pulut hitam, cooled slightly
1/4 cup fresh milk
4 tbsp thick coconut milk

1. Mix the ingredients together then fill into popsicle molds. Place in freezer for at least 4 hours.

*I am submitting this to the Little Thumbs Up "Pandan" event organized by Bake for Happy Kids, my little favourite DIY and hosted by Joceline of Butter, Flour & Me. You can link your pandan recipes here.


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*This post was featured on Asian Food Channel's FB page on 13 September 2013.