Bubor Pulut Hitam

This is a Malaysian rice pudding dish, made using glutinous black rice. I first tried it in a great restaurant called Tampopo, in Manchester, and have since wanted to try to make it myself. I think I did pretty well. :D

1 cup of black glutinous rice [Oriental food shops should stock this.]
2 cups of water
Handful of pandan leaves
3/4 cup of sugar
1 tbsp coconut cream

Soak the black glutinous rice for a couple of hours/overnight. This just helps to speed up the cooking process.


Drain and rinse the rice before putting it into a large pan. Add the water.
Break up your pandan leaves [but leave them in good sized pieces, as you must remove them later - you could tie them together to make it easier]. Add the leaves to the dish.


Bring the mixture to the boil and then cover and simmer for 30 minutes. Stir occasionally to ensure the rice does not stick to the pan bottom.

Add the sugar and a little more water if necessary. Cook for a further 20 minutes.


Remove the pandan leaves and serve warm and topped with coconut cream, once the pudding has reached a porridge-like consistency.