Chef Dato’ Fazley’s Creamy Bubur Pulut Hitam Recipe

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. Have you heard of the term “ugly delicious”? People all over the world who visit us have to taste our local treats. It is delicious and 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, some people may take a look at the ingredients, its rich consistency and even the colour, and decide not to give it a try. Those of you who are adventurous, you’ll find our black beauty called bubur pulut hitam to be sweet, warm and comforting.

Beauty of Bubur Pulut Hitam

One of the most well-loved soupy desserts here in Malaysia is bubur pulut hitam or 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 weather as it is served warm.

When it comes to consistency, there is a difference according to preference, Some like it a little more runny while others prefer it to be rich, creamy and thick in texture. However you like your bubur pulut hitam, you should not 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. While he found his passion for food through fusion cooking, there are certain dishes that he loves keep quite traditional. Classic dishes like this dessert fits that bill. After all, classic is often evergreen.

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!


  • 1 1/2 cup of black glutinous rice
  • 6 glass of water, to boil glutinous rice
  • 2 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


a) Glutinous Rice

  1. Boil the black glutinous rice with water and the pandan leaves til it turns soft and fluffy over medium fire in a pot.
  2. Let the glutinous rice cook and thicken. Don’t stir too much or you will end up with broken glutinous rice. Just gently scrape the bottom of the pot so it won’t burn.
  3. Add in the liquid coconut milk, sugar and gula Melaka. Stir. Let the porridge cook til it reaches boiling point.
  4. Add in 1 cup of coconut cream and stir. Remove the pot from heat.

b) Coconut Milk Gravy

  1. 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 formed.
  2. Add 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 aunty’s roadside stall. The best thing about it is you can make it at home, hassle-free!

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 this yummy dessert. Want more of Chef Dato’ Fazley’s recipes? Check out our website regularly for more exciting and delicious creations from him!

Butterkicap Team

We're just a small group of friends who love food, culture and Malaysia. We saw the rise of mediocre food, deteriorating relationships and missed the good old days of Malaysia where food was good, homes were warmer and full of friends and family. So we rolled up our sleeves, and made Butterkicap with the hope that it will bring people and flavors home.

Love Malaysian food and culture? Find Malaysian recipes and stories on culture here in the Butterkicap community. Join us.

Sign up for Butterkicap

Tweet us 

Show the world just how amazing Malaysian food is.

Hashtag us at #butterkicap

Please check your feed, the data was entered incorrectly.