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| Black sticky rice pudding - Bubur ketan hitam |
Cooking time: 40 mins - more
Ingredients
- 1 1/2 cup black sticky rice - available in Asia/Indian store
- 2-3 Pandan leaves
- 5 cups water
- 1/2 cup palm sugar
- 1/2 teaspoon salt
- 2 cups coconut cream
Method
- Rinse rice thoroughly for 2 mins under running water. Drain well. Put 5 cups of water, rice and pandan leaves into a heavy stockpot. Simmer over medium heat for approximately 30 mins.
- Add palm sugar and continue to cook until most of the liquid has evaporated. Season with a pinch of salt. Remove from heat, allow cool.
- Serve, topped with a swirl of fresh squeezed creamy coconut cream.
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