Ingredients

Serving 4 portions

• 150 gr black glutinous rice, wash then soak overnight
• 1 L water
• 1/2 teaspoon salt
• 3 tablespoon sugar
• 2 pandan leaves, knotted

Coconut Milk:

• 200 ml coconut milk
• 2 pcs pandan leaves, knotted
• 1 teaspoon salt
• 1 teaspoon cornstarch

Preparation

• Boil the glutinous rice, add salt and pandan leaves.
• Stir until half cooked and thickened.
• Add sugar, stir until cooked, soft, and thickened. Adjust the taste. Set aside
• Boil the coconut milk until it boils. Add the cornstarch, stir until the coconut milk thickens, boils and is cooked.
• Arrange the porridge in a serving bowl. Drizzle with coconut milk and serve.

Notes

• Keep stirring the glutinous rice as it cooks, so it doesn’t stick and burn in the pan. Add water little by little if it is still not soft.
• Equally delicious when served cold. Put it in the refrigerator overnight, along with the coconut milk.