Pulut Hitam

Hawker • Singapore

200

kcal

Protein

38g

Carbs

Fat

Data source: SingaporeCalorie

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About Pulut Hitam

Black glutinous rice porridge with coconut milk

How to Make Pulut Hitam (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Easy

Pulut Hitam is a beloved dessert in Singapore, often enjoyed in kopitiams and hawker centres across the island. This rich, comforting treat features black glutinous rice simmered until tender and sweetened with gula melaka (palm sugar), topped with creamy coconut milk. Its origins trace back to Peranakan and Malay communities, but today Pulut Hitam is a global favorite, thanks to Singapore’s vibrant multicultural food scene. The dish is renowned for its deep, earthy flavor and luscious texture that appeals to both locals and visitors. Pulut Hitam is more than just a dessert—it's a nostalgic comfort food, evoking memories of family gatherings and festive occasions. As Singapore embraces healthy eating trends, Pulut Hitam has evolved with lighter versions, using less sugar and healthier coconut options. Its vegetarian profile and plant-based ingredients make it suitable for a variety of diets. Whether served warm or chilled, this dessert represents Singapore’s unique fusion of tradition and innovation.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Ingredients(for 1 bowl (about 200ml per serving))

1/2 cup Black glutinous rice (also called 'Pulut Hitam')
2 cups Water (filtered)
2 tablespoons Gula melaka (palm sugar) (finely chopped)
1 leaf Pandan leaf (knotted, local aromatic)
1/4 cup Low-fat coconut milk (for topping)
1/8 teaspoon Sea salt (to balance sweetness)
1 teaspoon Stevia or monk fruit sweetener (optional, for lower sugar) - optional
1 tablespoon Chia seeds (optional, for extra nutrition) - optional
1 tablespoon Fresh grated coconut (optional, for garnish) - optional

Instructions

1
Rinse the black glutinous rice thoroughly under running water until the water runs clear. This removes excess starch and helps achieve a clean flavor.
5 minutes
Use a fine mesh sieve for easy rinsing.
2
Combine the rinsed rice and water in a pot. Add the knotted pandan leaf for fragrance. Bring to a boil, then reduce heat and simmer uncovered until the rice is tender and the mixture thickens.
15 minutes
Stir occasionally to prevent sticking and ensure even cooking.
3
Add gula melaka and sea salt to the cooked rice. Stir until the sugar dissolves and the mixture becomes glossy. Adjust sweetness with stevia or monk fruit sweetener if desired.
3 minutes
Taste and adjust sweetness according to your preference.
4
Remove the pandan leaf. If you prefer a smoother texture, mash some of the rice gently with a spoon.
2 minutes
Leave some grains whole for a pleasant bite.

Why This Dish is Healthy

This healthy Pulut Hitam recipe uses whole ingredients and minimal sugar, making it a great choice for those tracking calories or seeking nutritious desserts. Black glutinous rice is low in fat and high in fiber, aiding digestion and providing sustained energy. The recipe is adaptable for weight loss and diabetic-friendly diets by replacing palm sugar with natural sweeteners and using low-fat coconut milk.

Pulut Hitam is naturally gluten-free, vegetarian, and rich in complex carbohydrates from black glutinous rice. The rice offers antioxidants, fiber, and minerals like iron and magnesium. Using low-fat coconut milk and moderate gula melaka reduces saturated fat and sugar content, making this dessert lighter. Optional chia seeds add plant-based protein, omega-3 fatty acids, and extra fiber. Pandan leaf imparts flavor without added calories.

Pro Tips

💡Tip 1: Soak the black glutinous rice overnight for faster cooking and softer texture.
💡Tip 2: Use freshly squeezed coconut milk for the most authentic flavor.
💡Tip 3: Adjust sweetness gradually—gula melaka varies in intensity.

Storage & Serving

Store Pulut Hitam in an airtight container in the refrigerator for up to 3 days. Reheat gently and add fresh coconut milk before serving. Coconut milk should be stored separately and added just before eating.

Best served: Breakfast or Lunch