Pulut Hitam (Black Sticky Rice in Coconut Milk)

This recipe for Black Sticky Rice in Coconut Milk (Pulut Hitam) consists of black glutinous rice cooked in sweetened coconut milk, fragranced with pandan.

Course Dessert

Cuisine Asian, Indonesian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 137kcal

Author Michelle

Ingredients

Black sticky rice:

100 g (½ C) black glutinous rice soaked at least 4 hours, or overnight and drained
600 ml water or more as needed
1 pandan leaf knotted
40 g yellow rock sugar or gula melaka/palm sugar, granulated sugar; to taste
45 ml coconut milk plus extra for serving
140 g cooked black beans

Optional: Thickened coconut milk for serving:

70 ml coconut milk
2 teaspoon granulated sugar or palm sugar, to taste
pinch sea salt or to taste
1 tablespoon cold water
1 teaspoon cornstarch

Instructions

Soak the black glutinous rice in water for at least 4 hours, or overnight. Drain.
Add the soaked glutinous rice into a pot and cover with water.
Add in pandan leaf and sugar.
Cover with a lid, and bring the rice to a boil over medium heat.
Prop the lid ajar slightly and reduce to a simmer.
Cook for 1 hour, or until the rice grains are tender. Check intermittently to see whether more water needs to be added.
Remove the lid and discard pandan leaf.
If there is too much water left, increase the heat to evaporate it.
Add in 2 tablespoon of coconut milk, cooked black beans (if using), and stir until incorporated.
The consistency should be like a rice pudding, thick and creamy.
Serve warm or chilled with additional coconut milk (or thickened coconut milk).

Thickened coconut milk:

In a small saucepan, combine coconut milk, sugar, and salt and heat over medium heat.
In a small bowl, combine cold water and cornstarch and stir to make a slurry.
Bring the coconut milk mixture up to a boil and add in the cornstarch slurry, stirring until thickened.
Remove from heat and transfer to a bowl or serving vessel.

Nutrition