It's hard to find a foreign visitor to Bali who does not fall in love
with the wonderful nutty flavour and meltingly smooth texture of Black
Rice Pudding, served with a swirl of creamy coconut milk on top. #
1
cup black glutinous rice
3/4 cup white glutinous rice
2 pandan leaves
5 cups water
1/2 cup palm sugar syrup
pinch of salt
1 1/2 cup freshly squeezed thick coconut milk
Rinse both
lots of rice thoroughly for 2 minutes under running water. Drain. Put
5 cups water, both lots of rice andpandan leaf into heavy pan. 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 freshly squeezed coconut milk.
Helpful
hints : As fresh coconut milk turns rancid fairly quickly, a
pinch of salt is usually added to the milk to help preserve it for a
few hours. A more effective alternative is to cook the coconut milk
with I teaspoon of cornflour diluted in a little water; heat gently,
stirring constantly, for a couple of minutes. This coconut sauce will
keep overnight.
Milk made from instant powdered coconut will not turn rancid, although
the flavour is not as good as fresh coconut milk.
