Give your guests a sweet treat with a hint of Indonesian flavour with this refreshing black rice pudding, as seen in Martin Yan’s Asian Favourites on the Asian Food Channel.
- 1 cup black glutinous rice
- ¾ cup white glutinous rice
- 2 pandan leaves
- 2 L water
- 50 g palm sugar
- 50 ml warm water
- Pinch of salt
- 1½ cups coconut cream
- 1 mango, for garnish
Rinse both the black and white glutinous rice thoroughly under running water and drain. Place rice, pandan leaves and water into the rice cooker to cook.
Use equal parts palm sugar and warm water to dissolve palm sugar grains. Add a pinch of salt into palm sugar syrup, and stir to combine. When rice pudding is ready, remove pudding from the cooker.
To serve, swirl coconut cream in pudding. Slice mango, and arrange it around the pudding.
CHEF’S TIP: Serve the pudding at room temperature, with the coconut cream on the side so guests can adjust the amount of creaminess to their liking.