Wednesday, June 26, 2013

Bubur Pulut Hitam (Black Glutinous Rice Dessert) - MFF PENANG #5

Recipe adapted from Justadelish
  • 200g Black Glutinous Rice (Pulut Hitam)
  • 120g Palm Sugar (Gula Melaka)
  • 1.5 liter Water
  • 10 Dried Longan – Optional
  • 2-3 Dried orange peel - Optional
  • 150ml Coconut Milk
  • 2 Pandan Leafs (Screwpine Leaf) – Optional
  • pinch of Salt
  1. Wash the rice and rinse thoroughly.
  2. Add rice, dried longan and water into a pot bring it to a boil and lower the heat. Simmer the mixtures for about 2 hours, constantly stirring every 15 minutes to prevent the rice from sticking or burning the bottom of the pot. If the water dries out, add some water.
  3. The water will be reduced and getting thicker, add more water if it becomes too dry. Cook until the rice is soft and mushy, . The porridge should be thick, with minimal water.
  4. Add palm sugar, stir until dissolved.
  5. In another small pot, heat up the coconut milk, pandan leaf and a pinch of salt on low fire. Bring it to a gentle simmer and switch of the fire. Remove the pandan leaf.
  6. Serve the porridge hot, with a few spoonful of coconut milk on top. I also love it served cold.
You may opt to use slow cooker and cook on high setting, about 3-4 hours and switch off the cooker.


  1. Mary, I like this dessert with lot of coconut cream on it. Long time never eat this.

    1. Usually I add dried orange peel but PENANG style put dried longan, Just try Penang style turn out not much different.

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