When I was a kid, our frequent treat was this homemade Black Glutinous Rice. I wasn’t a fan of this treat back then but will still eat it as it was Mum’s cooking. Now that I am older, I guess my taste bud has changed and I have begun to appreciate the taste and slightly chewy texture of this popular dessert.
For those who have not tasted this dessert before, it is made from black glutinous rice (black sticky rice), water, and sugar. It is then topped with slightly salted coconut milk when served. It really is one of the easiest desserts to cook. You will notice that the black glutinous rice is not actually black, but rather, it has a purple hue to it. What I enjoy most about this dessert is the fresh salted coconut milk when mixed into this sweet dessert. It is simply irresistible!
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Serves 4 to 5 pax
200g black glutinous rice
150g to 175g gula melaka
1 litre water
3 pandan leaves, knotted
1½ cups coconut milk plus ¼ teaspoon salt (Mixed well)
- Briefly rinse the black glutinous rice with water. Then let it soak for at least 2 hours or overnight.
- Drain and add 1 litre of water in the pot with glutinous rice.
- Bring to boil, add pandan leaves, then reduce heat to a simmer.
- Simmer for about 50 minutes, and if it is necessary, add more water and stir occasionally to make sure that the bottom doesn’t stick.
- Add gula melaka and stir until melted. Cook for another 10 minutes or until rice is soft but still has a chewy bite.
- Remove from heat then remove the pandan leaves.
- Scoop out a portion of the black glutinous rice then generously ladle the coconut milk over it. Serve immediately.