INGREDIENTS

• 1/2 cup black glutinous rice
• 1/3 cup white glutinous rice
• 1 or 2 pandan leaves (optional)
• 3 cups water
• 1/4 cup palm sugar or white sugar
• 1/4 cup water
• 1 cup thick coconut cream
• 1 banana, sliced

Method:

• Mix the black and white glutinous rice, and rinse under running water to remove starch.
• Place the rice, the pandan leaves, and 3 cups of water into a heavy pan and simmer, stirring occasionally. The mixture will turn a deep purple color while cooking.
• Meanwhile, chop the palm sugar and add it to 1/4 cup of water. Bring the ingredients to a boil and simmer for about 5 minutes to make a syrup.
• When the rice has simmered for about 30 minutes, add the palm sugar syrup to the cooked rice. Continue to simmer gently until most of the liquid has evaporated. Be careful that the mixture does not boil dry. The rice and syrup will now be a dark purple color. Allow rice to cool before serving.
• Serve portions of the cooled black rice pudding drizzled with coconut cream. Garnish with slices of banana.