made in MyKitchen | black glutinous rice dessert
the first time my mom made this for me was back when i was a kid..i was hooked on the spot and it became one of my favourite desserts..the black glutinous rice must be soaked for at least 30 minutes, or it’ll take longer to cook..normally, i soak mine for more than 3 hours..or rather, overnight..it’s also advisable to cook this type of porridge/dessert in either a slow cooker or a pressure cooker..with the slow cooker, you can just leave it to cook for hours unattended in the pot while you go along your normal daily routine..as for the pressure cooker method, the porridge takes much, much faster to cook to the desired consistency..well, i don’t have either one so i had to resort to the stove top method..
this dish is nice either hot or cold..i prefer it cold..with lots of coconut cream..
Black Glutinous Rice Dessert
Ingredients :
- black glutinous rice, soaked for at least 30 minutes and drained
- water
- sugar (taste as you cook)
- ginger knobs, lightly smashed
- screwpine/pandan leaves, tie together into a tight knot
- cup coconut cream + water + a pinch of salt (this is for the coconut cream sauce to be poured on glutinous rice porridge during serving)
Method :
- place the drained black glutinous rice, ginger and water in a pot
- on medium heat, let the mixture cook until it thickens. stir constantly
- when pieces of glutinous rice starts to stick at the bottom of the pot, turn the heat to low. add on more water when needed
- add in sugar and stir constantly. add more sugar if preferred
- when all the glutinous rice grains are fully cooked and the whole porridge is gluey and thick, add in the screwpine/pandan leaves and close the pot lid
- turn off the heat after a couple of minutes
- in a smaller pot, simmer the coconut cream mixture on low heat. do not let it boil or the coconut cream will start to curdle. it’s ready when all the salt has dissolved.
- to serve, ladle out glutinous rice porridge into a bowl and pour about 2 tablespoonfuls or 3 of the coconut cream sauce on the surface (amount as preferred)
Sticky Rice
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