Red Bean and Coconut Milk Rice Pudding (Bubur Pulut Hitam)

A creamy and fragrant rice pudding made with black glutinous rice, red beans, and coconut milk. A sweet and comforting dessert with a touch of Southeast Asian influence.

Prep Time

15 minutes

Total Time

45 minutes

Calories

580

Level

Easy

Yields

4 servings

Cost

£1.72

Season:

🌍 Year-round

Meal Type:

Dessert

Cuisine:

British•Asian•Thai

Main Ingredient:

Rice

Dietary:

Gluten-Free

Mood:

Comfort Food

Ingredients

Servings

1cupBlack Glutinous Rice(Also known as black sticky rice or pulut hitam)

£1.50

0.5cupRed Beans(Dried adzuki beans, soaked overnight and drained)

£0.60

4cupsCoconut Milk(Full-fat coconut milk for best results)

£3.00

4cupsWater(For cooking the rice and beans)

0.5cupGranulated Sugar(Adjust to taste)

£0.30

1pinchPinch of Salt(Enhances the flavors)

2knotsPandan Leaves(Optional, for fragrance)

£1.50

Total Cost

£6.90

£1.72 per serving

The Method

1
Rinse the black glutinous rice and red beans separately.
2
In a large pot, combine the black glutinous rice, red beans, and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until the rice and beans are soft and cooked through. Stir occasionally to prevent sticking.
3
Add the coconut milk, sugar, salt, and pandan leaves (if using) to the pot. Stir well to combine.
4
Bring the mixture to a gentle simmer, stirring constantly, for about 5-10 minutes, or until the pudding has thickened to your desired consistency. Be careful not to let it boil vigorously, as it can curdle.
5
Remove the pandan leaves before serving.
6
Serve the rice pudding warm or chilled. Garnish with extra coconut milk or a sprinkle of shredded coconut, if desired.

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My Notes

Nutrition Information

Nutrition per serving (350g)

580 kcal / 2427 kJ

Carbs

72g

28% of RDA

Fat

28g

40% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

38 g

42% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

Soaking the red beans overnight will significantly reduce their cooking time.

If the pudding becomes too thick, add a little more coconut milk to thin it out.

Adjust the amount of sugar to your personal preference.

For a richer flavor, use gula melaka (palm sugar) instead of granulated sugar.

If you don't have pandan leaves, you can substitute with a drop or two of pandan extract (use sparingly).

For a smoother consistency, you can blend a small portion of the cooked pudding before serving, then stir it back into the rest.

Cooking Equipment

Large pot

Measuring cups and spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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