Pulut Hitam Porridge

5 from 1 vote

Pulut Hitam porridge or bubur ketan hitam is a sweet dessert eaten with coconut milk. It is a very popular dessert in Southeast Asia

Prep Time2

Cook Time45

Total Time2 45

Course: Dessert

Cuisine: Asian, Indonesian

Servings: portions

Calories: 183kcal

Author: Claudia

Wash the black glutinous rice and soak it with water for at least 2 hours or overnight. Drain the water. Boil 1000 ml water in a pot with medium heat. When the water boils, transfer the rice into the pot. Put in pandan leaves. Let it boil.
When it boils, set the timer for 5 minutes. Cook with the lid off. After 5 minutes, put on the lid, turn off the stove and set the timer for 30 minutes.
After 30 minutes, the water is half absorbed by the rice. Turn on the stove again, let it boil. Once it boils, set the timer to 7 minutes. This time do not leave it unattended. You need to stir it once in a while.
After 7 minutes the water should be absorbed by the rice. Add in sugar and salt into the cooked pulut hitam. Stir well until the sugar melts and the water runs a bit dry. Turn off the stove. In another pot, cook the coconut sauce, salt, and pandan leaves until it simmers.

Always remember to soak the sticky rice before cooking it. It takes at least 2 hours to soak it so it gets tender and chewy easily.

Never put in the sugar before you finish cooking. If you put in sugar early, the rice will never get tender and chewy, no matter how long you cook it.

Follow the 5-30-7 method to save gas and cooking time and the rice will get soft and chewy.