Black glutinous rice porridge, or bubur pulut hitam, is a classic Malay, Indonesian, and Peranakan dessert, and is delicious whether one is in confinement or craving tong sui. Glutinous rice is cooked in aromatics until sticky and thick. If you like, drizzle coconut cream over the porridge for extra richness.
Bubur pulut hitam (Black glutinous rice porridge)
by Kai ma KeowBlack glutinous rice porridge, or bubur pulut hitam, is a classic Malay, Indonesian, and Peranakan dessert, and is delicious whether one is in confinement or craving tong sui. Glutinous rice is cooked in aromatics until sticky and thick. If you like, drizzle coconut cream over the porridge for extra richness.
Servings: 6
Prep time: Slightly involved
Servings: 6
Prep time: Slightly involved
Ingredients
1 cup black glutinous rice, rinsed and soaked overnight
4 black dates (黑棗), washed and pitted
15 dried longan, washed and pitted
2″ old Bentong ginger, washed and smashed
1 tbsp cane rock sugar, or more to taste
1.5L water
Directions
- Add all ingredients into a slow cooker. Stir to mix, then set the slow cooker on low heat, cooking for at least 3 hours, up to 4 hours.
- If you prefer to cook it on the stove, place all the ingredients into a pot and put it over the lowest heat possible. Bring to a bare simmer and then cover the pot. Cook for about 3 hours, checking and stirring every 20 minutes or so, to make sure that nothing sticks to the bottom of the pot.
- Serve warm.
Tips
- You can use more cane sugar if you like, or omit it entirely—the longan and dates already add a subtle sweetness.
Ingredients
1 cup black glutinous rice, rinsed and soaked overnight
4 black dates (黑棗), washed and pitted
15 dried longan, washed and pitted
2″ old Bentong ginger, washed and smashed
1 tbsp cane rock sugar, or more to taste
1.5L water
Directions
- Add all ingredients into a slow cooker. Stir to mix, then set the slow cooker on low heat, cooking for at least 3 hours, up to 4 hours.
- If you prefer to cook it on the stove, place all the ingredients into a pot and put it over the lowest heat possible. Bring to a bare simmer and then cover the pot. Cook for about 3 hours, checking and stirring every 20 minutes or so, to make sure that nothing sticks to the bottom of the pot.
- Serve warm.
Tips
- You can use more cane sugar if you like, or omit it entirely—the longan and dates already add a subtle sweetness.
