“Bubur Hitam” Bread. Ehm…seriously?

Freshly and Lovingly Baked on: 4th Oct 2014



Yes, I doubled baked the same day. Its like a sudden impulse to bake this bread. I have some coconut milk left over from the curry my helper cooked. I have a handful of black glutinous rice left in the kitchen. So I decided on this bake. The aroma of coconut milk was intoxicating. This is a recipe which I created out from nowhere but it taste fabulous and I think I will bake it again and again. I named this the bubur Hitam Bread because it is baked using black glutinous rice and coconut milk.

I cannot really taste the glutinous rice so if you like more of it, you can add more glutinous rice! This bread is a gorgeous purple tone due to the rice.

3 minutes into the bake


10 minutes into the bake


Black Glutinous rice

Ingredients :
30g Black Glutinous Rice
300g Water

Directions :

Soak the rice in water for 4 hrs.
Then cook it in 300g of water. Bring it to a boil and then lower to a simmer. Add more water if you find that your rice is getting dry and that it is not cooked yet.

Once done, leave it to cool.


200g All purpose Flour
100g Bread Flour
180g Coconut Milk ( 120g into the dough)
28g Coconut Oil
4g Instant Yeast
1.5 Tbsp Lukewarm water
1 small egg
20g Milk Powder
75g Sugar
1/4 Tsp Salt


MIx yeast into the lukewarm water and let it sit for a while. Add the coconut milk, oil, sugar and salt into the mixer bowl and mix it well before adding the yeast mixture. Combine it well before adding the egg, glutinous rice and milk powder.

Once all these ingredients are well combined, add in the flours. Keep kneading until it pull off the side of the bowl and pass the window pane test.

Cover it with a clingwrap and let it proof until double in size. Punch it down and then shape. I divide it into 12 portions and round it up into a ball. Positions them onto a rectangular bake pan and let it proof again for 30 minutes.

Before baking, brush the buns with coconut milk and then pour the remaining into the empty space in between the buns.

Bake it in a preheated oven of 175 degree for 20 minutes. Once done, let it cook down and dig in!

Since this bake has some coconut milk on the surface, it is best baked on the same day of consumption. Although I left it overnight, it still taste perfect!

You can bake this with any other grains you have. If you have some white rice leftover from dinner the previous day, you can incorporate it into this bake to prevent wastage!




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