Pulut Hitam is a classic Southeast Asian dessert made from black glutinous rice simmered until creamy and fragrant. This comforting dish is popular in Singapore for its rich flavor, smooth texture, and natural sweetness. Whether served warm or chilled, Pulut Hitam is simple to prepare and perfect for anyone who enjoys wholesome, traditional desserts.
What Is Pulut Hitam?
Pulut Hitam translates to “black glutinous rice,” which is the key ingredient in this dessert. When cooked for a long time, the rice softens and releases starch, creating a velvety, porridge-like consistency. The dish is usually sweetened with sugar and served with a swirl of coconut milk for extra richness.
Why You’ll Love This Recipe
- Minimal ingredients
- Naturally gluten-free
- Easy for beginners
- Creamy, fragrant, and deeply comforting
- Suitable for both everyday meals and special occasions
Ingredients You’ll Need
Main Ingredients
- 1 cup black glutinous rice
- 6 cups water
- 100g sugar (adjust to taste)
- 2 pandan leaves, tied in a knot
- Pinch of salt
For Serving
- 150 ml thick coconut milk
- Pinch of salt
Step-by-Step Guide to Perfect Pulut Hitam
1. Rinse the Rice
Rinse black glutinous rice under running water until the water becomes clearer. This helps remove excess starch.
2. Start Cooking the Rice
Place rice and water in a pot and bring to a boil. Add pandan leaves for aroma.
3. Simmer Slowly
Lower the heat and simmer for 45–60 minutes, stirring occasionally to prevent sticking.
4. Sweeten the Mixture
Remove pandan leaves. Add sugar and a pinch of salt. Stir well until dissolved.
5. Prepare the Coconut Milk
Warm the coconut milk gently with a tiny pinch of salt. Do not boil — just heat until warm.
6. Serve
Spoon the warm Pulut Hitam into bowls and drizzle with salted coconut milk.
Tips for the Best Pulut Hitam
- Soak the rice for 2–3 hours if you want a softer texture
- Stir regularly to prevent the bottom from burning
- Add more water if you prefer a thinner consistency
- Coconut milk should be warmed gently to prevent curdling
Variations You Can Try
- Gula Melaka Version — replace sugar with palm sugar for caramel flavor
- Chilled Pulut Hitam — serve cold for a refreshing twist
- Durian Pulut Hitam — add fresh durian for a rich and creamy dessert
- Sago Mix — stir in cooked sago pearls for extra texture
Common Mistakes to Avoid
- Cooking on high heat — this causes uneven texture
- Not stirring enough — the bottom may burn
- Using thin coconut milk — the dessert loses richness
- Adding too much sugar early — sweetness should be adjusted at the end
Nutritional Breakdown (Approx. per serving)
- Calories: 280
- Carbohydrates: 55g
- Protein: 4g
- Fat: 6g
FAQ
1. Is black glutinous rice the same as black rice?
No. Black glutinous rice is stickier and starchier, perfect for desserts.
2. Do I have to use pandan leaves?
Pandan adds aroma, but you can skip it if unavailable.
3. Can I use light coconut milk?
Yes, but the dessert will be less creamy.
4. How long can Pulut Hitam be stored?
It lasts up to 3 days in the fridge. Reheat with a splash of water.
5. Can this dessert be made sugar-free?
Yes. Use a natural sweetener such as stevia or erythritol.