Filipino-style sticky black rice pudding dessert
Serves 6–8
IngredientsServes 6–8
400 g (2 cups) black rice
3 fresh pandan leaves
500 ml (2 cups) coconut milk
80 g palm sugar, grated
3 tablespoons caster sugar coconut cream, to serve
mango or pawpaw cubes, to serve
instructions
Place the rice in a large glass or ceramic bowl and cover with water. Leave to soak for at least 8 hours, or preferably overnight.
Drain, then place in a saucepan with 1 litre water and slowly bring to the boil. Cook at a low boil, stirring frequently, for 20 minutes, or until tender. Drain.
Pull your fingers through the pandan leaves to shred them and then tie them in a knot. Pour the coconut milk into a large saucepan and heat until almost boiling.
Add the palm sugar, caster sugar and pandan leaves and stir until the sugars have dissolved.
Add the rice to the pan and cook, stirring, for 8 minutes without boiling. Turn off the heat, cover and leave for 15 minutes to absorb the flavours. Remove the pandan leaves.
Spoon into bowls and serve warm with coconut cream and fresh mango.
Note: Black rice and palm sugar are available from Asian speciality stores. If palm sugar is unavailable, use soft brown sugar.