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Bubur Pulut Hitam (Black Glutinous Rice With Red Bean In Coconut Milk



Black glutinous rice with red bean in coconut milk is probably one of the easiest dessert to make. It’s popular in Malaysia and also in neighboring countries, namely, Singapore, Indonesia, and Thailand. The black glutinous rice is available at most Asian grocery stores. So, do try making this simple mouthwatering dessert.



*This is an updated post with a new video cooking guide. (Previously posted on 08/08/09)



Bubur Pulut Hitam (Black Glutinous Rice With Red Bean In Coconut Milk)

Ingredients

1/4 Cup Black Glutinous Rice, washed & soaked overnight
1/3 Cup Red Beans, rinsed
3 1/2 to 4 Cups Water
120 g Palm Sugar
2 Pandanus Leaves, knotted
Sweet Coconut Sauce
Palm Sugar Syrup
1 Cup of Longan (optional)
Method

In a medium pot, add black glutinous rice, red beans, water and Pandanus leaves. Bring it to a boil and lower the heat. Simmer the mixtures for about 1 to 1 1/2 hours, or until the rice and beans are soften.

Serve the black glutinous rice with sweet coconut sauce and some palm sugar syrup.
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Comments

  1. Deliah's DeliAugust 8, 2009 at 10:39 PM

    i <3 bubur pulut hitam :)

    ReplyDelete
  2. pigpigscornerAugust 9, 2009 at 3:44 AM

    One of my favourites! It's so simple yet so tasty and satisfying!

    ReplyDelete
  3. Cindy KhorAugust 9, 2009 at 4:30 AM

    this one's nice... love the milky and starchy texture...

    ReplyDelete
  4. pietraAugust 9, 2009 at 7:40 AM

    One of our FAVORITE desserts EVER!!!

    ReplyDelete
  5. JoAugust 10, 2009 at 4:28 AM

    Pulut hitam happens to be one of my hubb's fav dessert. Yours look really yum!

    ReplyDelete
  6. ICook4FunAugust 10, 2009 at 8:16 AM

    This is one of my favorite dessert too. I just love the chewy texture of the black glutinous rice.

    ReplyDelete
  7. TutyAugust 10, 2009 at 12:26 PM

    My winter comfort food ;-)

    ReplyDelete
  8. AnonymousAugust 12, 2009 at 7:17 PM

    I've never worked with pandanus leaves - is there any other flavor that you can compare them to?

    ReplyDelete
  9. Angie TeeAugust 13, 2009 at 11:33 PM

    @Deliah's Deli: Me too!

    @pigpigscorner: Couldn't agree more!

    @Cindy Khor: Thanks.

    @pietra: Mine too!

    @Jo: Thanks dear!

    @ICook4Fun: I particularly love the chewy texture too!

    ReplyDelete
  10. Niche TopicsNovember 5, 2009 at 10:45 PM

    Great blog :)

    ReplyDelete
  11. joey armstrongApril 17, 2010 at 2:15 PM

    hey! i notice you're from vancouver. where can i find black glutinous rice?

    also, amazing blog. do you take all your photos? i grew up with indonesian food, and your malaysian food photos are making me hungry and excited to try your recipes.

    ReplyDelete
  12. Angie TeeApril 17, 2010 at 7:48 PM

    @joey armstrong: T&T supermarket sells them. Yes, all the photos taken by me and glad that you like Malaysian food. Do try some of my recipes and thanks for commenting.

    ReplyDelete
  13. AnonymousOctober 7, 2010 at 8:37 PM

    is palm sugar different than regular sugar?

    ReplyDelete
  14. Angie TeeOctober 7, 2010 at 9:07 PM

    @Anonymous: Yes. Palm sugar is extracted from the palm tree while regular sugar is derived from sugar canes. Palm sugar has a caramel-like sweetness and they are used primarily for making sweets and desserts.

    ReplyDelete
  15. AnonymousApril 23, 2011 at 5:14 AM

    Hi Angie, i've just stumbled onto this wonderful blog :) but i was just wondering if i needed to soak the rice over night or at least 6 hrs prior to cooking?

    Thanks,
    Jane

    ReplyDelete
  16. Angie TeeApril 23, 2011 at 11:39 PM

    @Anonymous~Jane: Thanks for the compliment.It's not necessary to soak the black glutinous rice.

    ReplyDelete
  17. AnonymousApril 26, 2011 at 4:14 AM

    oh LOL!!! I thought the newest posts would appear closer to the top of this blog! i kept checking to see if u replied but i saw the same post every time i checked bahahaha, im so sorry for that ahhaha but umm where was i...
    yes, i was going to "come back" and say don't worry about my last post because i didn't bother soaking it and followed ur recipe, and it turned out great! :: ) ... i actually made it on the 24th and thank you very much for sharing this simple yet DELISH recipe! :: D

    Jane

    ReplyDelete

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