Sweet black rice pudding
This is a delectable dish of sweet, black glutinous rice combined with sticky white glutinous rice cooked slowly in an earthenware pot to melt-in-your-mouth consistency. Infused with scented pandan palm leaves to add a flavour similar to vanilla, sweetened with fresh wheels of grated palm sugar, drenched with swirls of rich coconut cream to cool it, then topped with fresh mango or banana ... mmm ... That's what I call a memorable Bali holiday!
Photo: Eddie Jim
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- 1 cup black glutinous rice
- 3/4 cup white glutinous rice
- 2 pandan leaves (see note below)
- ¼ tsp sea salt
- 5 cups water
- ¼ cup palm sugar
- ¼ cup water
- 1 400ml tin coconut cream
- fresh bananas or mangoes and raspberries in season
Combine the black and white glutinous rice and rinse in a bowl three times to remove starch. Place rice, pandan leaves, salt and water in a heavy-based pot. Bring to the boil and simmer on medium heat.
Meanwhile, grate the palm sugar and add to the water. Bring to the boil and simmer until the sugar dissolves (about five minutes).
When the rice has been cooking 30 minutes, add the syrup and cook for another 10 minutes.
Try soaking the rice the night before to cut the cooking time in half.
Serve warm on a wintry night with lashings of cold coconut cream and fresh fruit (try frying banana slices) or chill in cups for a balmy Bali summer's night treat.
Black and white glutinous rice can be found at Asian grocers. Buy fresh or frozen pandan leaves at Asian grocers. Or, instead of using pandan leaves, add a few drops of vanilla essence at the end of the cooking process.