Ingredients :
- 300g black glutinous rice
- 5 litres water
- 100g castor sugar
- 100g palm sugar
- 75g dried longans, rinsed
- 2–3 pandan leaves, knotted
Combined :
- 2 tbsp corn flour
- 3 tbsp water
- thick milk from 1 coconut
- 1/2 tsp salt
Directions :
- Wash glutinous rice thoroughly and soak in water for several hours. Put rice and water into a pot and cook over medium heat until rice is soft and almost creamy. When rice has reached the desired consistency, add dried longans and pandan leaves.
- Add both types of sugar and simmer for a further 10–15 minutes over gentle heat. (Never add sugar to the glutinous rice at the start or you’ll have difficulty cooking it.)
- Add thickening to the glutinous rice and bring to a boil, then remove from heat.
- To serve: put two to three tablespoons of thick coconut milk into each bowl of glutinous rice porridge.
This entry was posted
on Wednesday, May 13, 2009
and is filed under
Recipes : Desserts
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