Black Sticky Rice Dessert

Black sticky rice dessert also goes by the name of black glutinous rice dessert or in our local language, bubur pulut hitam. Only three ingredients used, black sticky rice, water and sugar. When serving, the sticky rice is generously splashed with fresh coconut milk. Delicious and totally exotic!

The dessert is very popular during the month of fasting, since it is economical and easy to make. It has instant filling feeling because of the high starch content and very sweet.

Other legumes can be added, normally mung beans and barley beans. Or go straight up, only black sticky rice.

This is black sticky rice, used widely in South East Asian Country for making sweet dessert. The grains are broken almost completely. The beautiful hue of purple is all natural.

Soak the rice in cold water and rub the rice with your palms to clean it. Put the rice under running water until the water that flows off the rice turned clear.

In about 3 minutes, the water will be quite clear and the rice is ready to be cooked.

Add sticky rice into a pot of boiling water.

Cook until sticky rice turned completely mushy and the water has drawn out the rice starch. The dessert would be thick on standing.

Add sugar to sweeten. For more natural and nutty taste, use shaved palm sugar (gula melaka / gula merah) instead. Serve warm with coconut milk.


Black Sticky Rice Dessert, Bubur Pulut Hitam

Makes 6-8 servings


250 g black sticky rice (or black glutinous rice), rinsed well
2 ltr water
100 g sugar
250 g coconut milk, seasoned with 1/4 tsp salt


Boil water in a stock pot over high heat. When the water starts steaming, add sticky rice and lower heat to medium heat. Cook for 2 hours, uncovered.
When the grains look mushy the water starts to thicken, add sugar to taste. Simmer for another 15 minutes.
Remove from heat and let cool.
Serve warm with coconut milk that has been seasoned with salt.

| More |

7 Responses to “Black Sticky Rice Dessert”

  1. 1

    foot — December 27, 2010 @ 12:50 pm

    this looks a lot like filipino champorado! the only difference is that we use regular white glutinous rice and add pure dark chocolate in it. it is regular breakfast food here!

  2. 2

    Liv Wan — December 27, 2010 @ 4:47 pm

    Hello Jun,
    This black sticky rice dessert sounds and looks so tasty. I think I had similar thing in Taiwan and I love it. Also, a lot of Chinese and Taiwanese people believe black sticky rice is a very healthy food. I can’t wait to have a bowl of this dessert. Thank you very much for sharing this awesome post. I wish you all the best and have a great holiday!

  3. 3

    Gertrude — December 27, 2010 @ 7:40 pm

    This is by far my fav Chinese dessert. I usually like to add a bit of red beans to it.

  4. 4

    dinewithleny — January 1, 2011 @ 5:31 am

    this is one of my favourite dessert. I add a bit of sago and red bean sometimes. mmmm now i feel like making them tomorrow.

  5. 5

    mycookinghut — January 14, 2011 @ 2:53 pm

    This reminds me of my childhood!

  6. 6

    Nitama — September 28, 2012 @ 7:11 pm

    Hi there,
    This black sticky rice dessert is surely look delicious. If I may ask a question or two, how do you season the coconut milk? You see, from where I am, I can only get canned coconut milk from Thailand, should I cook it the coconut milk and then add salt? Sorry for the stupid questions of mine. I really miss this dessert. Thanks.

    • Jun replied: — September 29th, 2012 @ 12:31 am

      You may reheat the milk till luke warm and add some salt. :D

Leave a Comment