Kuih and Desserts
Authentic Singaporean Pulut Hitam (Black Glutinous Rice Porridge)
Pulut Hitam is a quintessential Singaporean soul food, a thick and nutty black glutinous rice porridge sweetened with smoky Gula Melaka. The secret to its addictive flavor is the contrast between the earthy, textured grains and the rich, salty splash of coconut milk added just before serving.
- Prep
- 10 min
- Cook
- 60 min
- Serves
- 4
- Level
- Easy
- Per serving
- 425 kcal
Method
Rinse the black glutinous rice thoroughly under running water until the water runs clear. Soak the rice in a large bowl of water for at least 4 hours, or ideally overnight, to soften the grains.
Drain the soaking water. In a large heavy-bottomed pot, combine the rice, 1.5 liters of fresh water, and the knotted pandan leaves.
Bring the mixture to a boil over high heat, then immediately reduce the heat to low. Simmer the rice partially covered for 45 to 60 minutes. Stir occasionally to prevent the bottom from scorching.
Once the rice grains have burst and the mixture has reached a thick, porridge-like consistency, add the chopped Gula Melaka and white sugar. Stir until completely dissolved.
While the rice continues to simmer for another 5 minutes, prepare the topping by mixing the thick coconut milk with the salt in a small bowl. Stir well until the salt is fully incorporated.
Remove the pandan leaves from the pot and discard. Ladle the hot pulut hitam into bowls.
Generously drizzle the salted coconut milk over each serving. Serve hot for the best texture.
Notes
Soaking the rice is non-negotiable; it ensures the grains cook evenly and achieve that signature creamy texture.
If the porridge becomes too thick during simmering, add a splash of hot water to loosen it to your preferred consistency.
Don't skip the salt in the coconut milk—it provides the essential 'lemak' contrast to the sweetness of the Gula Melaka.
For a faster version, you can use a pressure cooker to cook the rice in about 20 minutes.
