Red Bean and Pulut Hitam Tartlets

Red Bean and Pulut Hitam Tartlets

These dainty Red Bean and Pulut Hitam Tartlets combine the comforting sweetness of red beans and the nutty richness of black glutinous rice — all nestled in buttery tart shells. Inspired by the familiar flavours of pulut hitam dessert, this recipe turns a traditional local favourite into a bite-sized treat that’s perfect for gatherings, tea parties, or festive occasions.

Makes: 50 small tartlets | Time: 1.5 hours

Preparation Tip

Do not wash sago as it will clump together. Simply sprinkle it all over the bean and rice mixture while it is cooking.

Ingredients

• 100g red beans, soaked overnight

• 85g black glutinous rice (pulut hitam), soaked overnight

• 1 tbsp white rice

• 2 pandan leaves, washed and knotted

• 1 litre water

• 125g palm sugar (gula melaka) or brown sugar

• 250ml fresh coconut milk, set aside 2 tablespoons

• 1 tbsp sago pearls

• 50 shortcrust tartlet cases, store-bought

Method

1. For filling: Place red beans, glutinous and white rice, pandan leaves and water in a medium saucepan. Cook until beans are soft, about 1 hour.

2. Add in sugar. Reduce heat to a simmer, pour in coconut milk. Cook for 5 minutes, then sprinkle sago over the bean mixture and stir in using a large spoon. Simmer for another 2–5 minutes and then turn off heat. Allow filling to cool down.

   Note: Pearl sago will still have a white heart.

3. Preheat oven to 180°C for at least 10–15 minutes. Place tartlet cases on 2 baking trays.

4. Heat up cases for at least 10 minutes or until the fragrance of pastry wafts in the air. Remove and allow them to cool for 1 minute before spooning in filling until about two-thirds full.

5. Drizzle a few drops of coconut milk over filling, if desired. Serve immediately.

Takeaway:

These Red Bean and Pulut Hitam Tartlets offer a fusion of nostalgic Asian flavours and modern presentation. The soft, creamy bean filling contrasts beautifully with the crisp tart shell, creating a delightful texture in every bite. Perfect served warm or at room temperature, they’re a great way to impress guests while paying homage to local heritage desserts. PRIME