Purple Rice Pudding with Pandan

Pulut Hitam


Preparation info

  • Difficulty


  • Makes

    6 to 8

    servings as part of a multi-dish meal

Appears in

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Southeast Asian Flavors

By Robert Danhi

Published 2008

  • About

In Malaysia and Singapore this snack is served warm or chilled. “Pulut hitam,” the tough grained sticky rice, literally translates as “black rice.” While teaching at the Culinary Institute of America I placed this on the breakfast menu as a hot cereal, garnished with fresh mango and coconut milk. Surprisingly, the dish developed a following that swore by it, reveling in their newfound breakfast every day at 6:00 AM.


  • cups Glutinous black rice
  • 6 cups Water
  • cups Canned coconut Milk
  • 5 Pandan Leaves, tied in a knot
  • ¾ cup Granulated sugar
  • tsp. Kosher Salt


  1. Soak rice: Rinse rice, and soak at room temperature in enough water to cover by 1 inch (2.5 cm.) for at least one hour (ideally overnight). Drian well.
  2. Cook the rice: Combine rice and water in a saucepan, bring to a boil, lower heat, and simmer 1 hour. Add coconut milk, pandan leaves, sugar and salt; return to boil and lower to simmer; cook until tender 10 to 15 minutes. Pull out panadan leaves, squeezing to extract as much flavorful liquid as possible, discard leaves.
  3. Season and serve: Taste; adjust seasoning with sugar, salt and coconut milk. Serve immediately, or chill for later use.