Chef Dato Fazley S Creamy Bubur Pulut Hitam Recipe

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Malaysian desserts are truly bizarre. Ours don’t look like the pretty, petite French desserts, or decadent and rich like the American desserts. Like it or not, we have the ugliest and the most misleading of desserts. Despite that, people all over the world visit us regularly just to have a taste of our local treats and that should be a point of pride of all Malaysians.
Of all the bizarre and unique-looking desserts we have, our soupy desserts take the crown. While the idea of a soup-like dessert is not entirely insane but once you take a look of the ingredients, its rich consistency and even colour, those who are not as adventurous won’t there to even try it.
The Beauty of Bubur Pulut Hitam One of the most well-loved soupy desserts here in Malaysia is the bubur pulut hitam or the black glutinous porridge. It is made using simple ingredients but the results are just amazing. Usually, this dessert is served during teatime especially during cold weathers as it is served warm.
When it comes to consistency, there is a difference it it according to preference, Some like it a little more runny while some prefer it to be rich, creamy and thick in texture. However you like your bubur pulut hitam, you cannot miss trying it!
Chef Dato’ Fazley’s Take When searching around for the best bubur pulut hitam recipe, we were lucky enough to meet Chef Dato’ Fazley, founder of SukaSucre Bistro Kitchen who found his passion through fusion cooking. However, when it comes to traditional, classic dishes like this dessert, Chef decided to stick to the old way and keep it as it is. After all, classic is evergreen, right?
So, if you feel like trying Chef Dato’ Fazley’s take on Bubur Pulut Hitam, it’s your lucky day because the recipe is just down below!
Ingredients:
1 1/2 cup of black glutinous rice6 glass of water, to boil glutinous rice2 cups of coconut milk 2 cups of liquid coconut milk 2 pandan leaves, scrap and node 3/4 cup white sugar 1/2 gula melaka Salt Method:
a) Glutinous Rice
Boil the black glutinous rice with water and the pandan leaves til it turns soft and fluffy over medium fire in a pot.Let the glutinous rice cooked and thickens. Don;t stir too much or you will end up with broken glutionous rice. Just gently scrape the bottom of the pot so it won’t burn.Add in the liquid coconut milk, sugar and gula melaka. Stir to mix. Let the porridge cook til reaches boiling point. .Add in 1 cup of coconut cream and stir to mix. Remove the pot from heat. b) Coconut Milk Gravy
In a pan, cook the remaining 1 cup of liquid coconut milk over a small flame until it boils. Stir continuously in order to ensure there are no lumps form. Add in salt to taste.
Porridge for Tea? Do you like Chef’s bubur pulut hitam recipe? We sure do! It gives you the exact same feel and texture as you’d get from your favourite roadside stall aunty. The best thing about it is you can make it at home, hassle-free!
If you do, don’t forget to send us a shout out via our Instagram page at @butterkicap or our Facebook page to tell us what you think of it. Want more of Chef Dato’ Fazley’s recipes? Check out our website regularly for more exciting and delicious creations from him!
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