- 1 cup black glutinous rice (pulut hitam), washed and drained
- 6 cups water
- 5 pandan leaves, knotted
- 200 g gula melaka
- 50g g caster sugar (if the gula melaka is not sweet enough)
- For the coconut milk topping
- 2 cups coconut milk
- 1/2 tsp salt
- 1 tablespoon cornflour or plain flour
For the coconut milk topping
- Mix coconut milk, salt and cornflour in a pot. Add 2 pandan leaves and heat till it reaches a gentle simmer. Turn off the fire.
For the glutinous rice pudding
- In a larger pot, place rice, water and pandan leaves and bring to the boil.
- Once boiling, reduce it to low heat.
- Simmer for about 30 minutes or until the rich is soft, but with a bite to it.
- Add the gula melaka and caster sugar if required, and stir until dissolved.
- Serve in small bowls topped with 2 tablespoon of thick coconut milk each.
Nutrition
- Serving Size: 4
- Calories: 449
- Sugar: 12g
- Sodium: 327mg
- Fat: 24g
- Saturated Fat: 21g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg
