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Recipe: Pulut Hitam

This purple, almost black rice is used in the Far East in desserts. Cooked with traditional pandan leaves and served with coconut milk, this pudding has a flavour all of its own. In this recipe we use pandan essence, which must be used sparingly, but do use the presh leaves if available. Soaking the rice overnight will cut down on the cooking time. Brown sugar may be substituted by palm sugar but the latter adds to the flavour of the dish.


85g black glutinous rice(pulut hitam)
1 litre water
1/2 tsp salt
2 tbsp brown sugar OR 85g palm sugar
2 fresh pandan leaves or 3 drops pandan essence
1 tin Mai Siam Coconut Milk

Cooking Method

Serves 4

Rinse the rice in running water and place in a saucepan together with 1 litre of water. Soak overnight if possible.

Place the soaked rice and water into a large pot and bring to boil, reduce heat and boil (uncovered) for approximately 1 hour, stirring the pot every 10 minutes.

If using fresh pandan leaves, cut a strip down the centre and tie the leaves into a knot which need to be added to the pot.The pudding will thicken when nearly cooked so take care to stir it often.

When rice is cooked the grains with swell and some of them with burst, the pudding will thicken and take on the consistency of porridge. Add sugar, salt and if using it, pandan essence at this stage and turn off heat.

Serve with coconut milk poured over individual bowls.