• Cooking Time: 45
  • Servings: 10-12
  • Preparation Time: 20


Is this a snack or dessert? Well folks in the Asian countries they don't serve sweets after a dinner, but mostely mid-day, however if you want to serve Bubor Pulut Hitam as a dessert go right ahead. The first time my wife and I ate Bubur Pulut Hitam was in Malaysia and this is indeed a popular Malay sweet. Selamat Makan!


  • 3 cups glutenous black rice*
  • 16 cups water
  • 6 tablespoons palm sugar* (gula melaka)
  • 6 tablespoons white sugar
  • 2 slices fresh ginger
  • 3 cups thick coconut milk
  • 1/8 teaspoon salt
  • *These ingredients can be purchased at your local Oriental food market.


  • Wash rice thoroughly and put in a large pan with water.
  • Cover, bring to a boil, and simmer for 30 minutes.
  • Add both sugars, ginger, and simmer very gently stirring from time to time, until the rice is soft and swollen.
  • It may be necessary to add water during cooking.
  • The final consistency of the bubor should be that of porridge.
  • Mix thick coconut milk with salt.
  • Serve warm bubor pulot hitam in individual bowls with a little coconut milk poured over the top.

Categories: Pudding 

Author Credit: Wendy Hutton

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