240 g Black glutinous rice
(washed & drained)
60 g White glutinous rice (pulut)
(washed & drained)
7 c Water
2 Pandan leaves, knotted
1/2 c Sugar
Pinch of salt
1/2 T Tapioca flour or cornflour
Combined with 2 Tbs water to
Form a paste
1/2 c Thick cocnut milk
Pinch of salt
Preparation: 15 minutes
Cooking: 1 hour
Put rice in pot with water and pandan leaves and bring to a boil. Reduce
heat to low, remove pandan leaves and simmer for 45 minutes until liquid
is thick. Add sugar and simmer for 10 minutes. Add salt and thickening.
Remove from heat.
Serve in small bowls topped with 1-2 tablespoons thick cocnut milk.
