Home » Malaysia Cooking » Black rice pudding with ginger coconut cream Recipe

Black rice pudding with ginger coconut cream Recipe

Black rice pudding with ginger coconut cream Recipe

Black rice pudding with ginger coconut cream Recipe

Black sticky rice is unusually dark purple in colour. I am often asked if it has been coloured. It is indeed natural, coming with its own pandanus-like grassy fresh perfume with a hint of coconut in the top notes that is reinforced by adding coconut cream as a final swirl in this dessert. Black sticky rice has a ready following whenever it is served as it engages the instincts with its contrasting colours, textures and subtle scents.

Ingredients :

    • 100 g (1/2 cup) uncooked black sticky (glutinous) rice, washed
    • 4 cups (1 litre) water
    • 1 fresh pandanus leaf, cut into long strips and then tied into knots, or 2–3 drops pandanus essence
    • 12 mm (1/2 in) fresh ginger, thinly sliced
    • 150 g (3/4 cup) sugar
    • Salt, to taste
    • Coconut cream, to serve

Method :

    1. In a saucepan, bring the rice, water, pandanus leaf or essence and ginger to a boil. Reduce the heat to a simmer and cook the mixture uncovered for about 30 minutes until the grains are soft, adding more water as necessary.
    2. Add the sugar and stir until it is dissolved. Season with salt to taste and remove from the heat. Ladle into serving bowls and serve hot or chilled with a drizzle of coconut cream on top.

SERVES : 4  
PREPARATION TIME : 5 mins
COOKING TIME : 30 mins