Pulot Hitam (Black Glutinous Rice Dessert)

Bubur ketan hitam, bubur pulut hitam or bubur injun is an Indonesian sweet dessert made from black glutinous rice porridge with coconut milk and palm sugar or cane sugar. I have to admit i’m not the biggest fan of this dessert but my mom and husband loves it. There’s a french equivalent called “Riz au Lait” which is rice pudding with vanilla and sometimes added with cinnamon and raisins. Pulot Hitam contains rice too and specifically…. black glutinous rice. They are cooked with rock and palm sugar until soft and then layered with coconut cream. You can eat this dessert warm or cold and for the cold version, i’d highly recommend adding a scoop of vanilla or coconut ice cream over.

Serves: 4

Ingredients:

• 400grams black glutinous rice

• 800ml water

• 30grams rock sugar

• 70grams palm sugar

Instructions:

1. Wash & soak uncooked glutinous rice for at least 2 hours

2. Casserole on high heat, filter water out from soaked rice and pour in fresh water

3. Boil rice until semi cooked. This takes approximately 20 minutes

4. When rice is semi-cooked, pour in melted rock sugar & palm sugar

Toppings:

• Coconut Cream

• Desiccated Coconut

• Vanilla Ice Cream

Tips:

• For extra richness, you can use thick coconut cream instead of coconut milk.

• Adjust the sweetness to your liking by adding more or less sugar.

• If you prefer a smoother texture, you can blend a portion of the cooked rice mixture before adding the sugar.

Enjoy your Pulut Hitam! This dessert is delightful with its creamy, slightly sweet, and nutty flavor, perfect for satisfying your sweet tooth.