BLACK STICKY RICE PUDDING - BUBUR KETAN HITAM

Black sticky rice pudding - Bubur ketan hitam

Category: Dessert
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

1. 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.
2. 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.
3. Serve, topped with a swirl of fresh squeezed creamy coconut cream.

GREEN SOYA PORRIDGE - BUBUR KACANG HIJAU

Category: Dessert

Cooking time: 40 mins - more

Ingredients

• 400g green soya beans
• 750 ml water
• 350 ml coconut milk
• 150g white sugar
• 65g palm sugar
• 1/2 teaspoon salt
• 2 pandan leaves - available in Asia/Indian store
• or you can substitute with 1/2 teaspoon pandan essence

Coconut sauce

• 200 ml coconut milk
• 3 cm ginger, crushed
• a pinch of salt

Method

1. Clean the green soya beans.  Then cook it with water until it's really tender. It is necessary to add more water if it's not soft yet.  And stirring it well while cooking.
2. When the green soya is already tender, add coconut milk and pandan leaf. By the time the coconut milk is half left, add the sugars (white and palm) and salt.  Keep stirring it so it won't burn.
3. Cook until its thick like porridge.
4. Make the coconut sauce by boiling all the ingredients.
5. Serve the green soya porridge/ bubur kacang hijau with the coconut sauce on top.