Ingredients:
 | 1¾ cup
black glutinous rice |
| 2 pandan
leaves |
| 5 cups of
water |
| ½ cup palm
sugar syrup |
| Pinch of
salt |
| 1½ cups
fresh squeezed thick coconut milk |
|
Instructions:
| Rinse rice
thoroughly for 2 minutes under running water. Drain well. Put 5
cups of water, rice and pandan leaves into a heavy stockpot.
Simmer over medium heat for approximately 40 minutes. |
| Add palm
sugar syrup and continue to cook until most of the liquid has
evaporated. Season with a pinch of salt. Remove from heat, allow
to cool. Serve at room temperature, topped with a swirl of fresh
squeezed creamy coconut milk. |
Helpful
hints: As fresh coconut milk turns rancid fairly quickly, a
pinch of salt is usually added to the milk to preserve it for a few
hours.
Makes 4
servings.
|
