Pulut Hitam

Rinse the Black Glutinous Rice under cold water until the rinsing water runs clear to remove excess starch.

Place the rinsed rice in a heavy-bottomed pot with enough Water to cover by a couple of inches and add a knotted Pandan Leaves for aroma. Bring to a boil, then reduce to a gentle simmer.

Simmer uncovered, stirring occasionally and adding extra hot water if the rice starts to dry out, until the grains are soft and begin to break down into a porridge-like consistency (about 45–60 minutes depending on rice).

Once the rice is tender, stir in chopped Gula Melaka and Granulated Sugar until fully dissolved; add a pinch of Fine Salt to brighten the flavors. Continue to cook briefly until the mixture thickens to your liking.

While the pudding finishes, gently warm the Thick Coconut Milk in a small saucepan over low heat with a tiny pinch of salt — heat through but do not boil, to keep it smooth and creamy.

Taste and adjust sweetness or salt if needed, then remove the Pandan Leaves before serving.

Ladle the pulut hitam into bowls and drizzle with the warm coconut milk. Serve warm (or at room temperature) for a comforting, fragrant dessert.