It’s hard to find a foreign visitor to Bali who does not fall in love with the wonderful nutty flavor and melt-in-your-mouth smooth texture of Black Rice Pudding, served with swirls of delicious coconut cream.
- 1 cup (200 g) uncooked black glutinous rice
- ¾ cup (150 g) uncooked white glutinous rice
- 6 cups (1½ liters) water
- 2 pandanus leaves, tied into a knot
- 1 drop vanilla extract
- ¼ cup (50 g) shaved palm sugar or dark brown sugar Pinch of salt
- ½ cup (125 ml) coconut cream
How to Make It
- Rinse both types of glutinous rice in several changes of water until the water runs clear, and soak overnight.
- In a saucepan, bring the glutinous rice, water and pan-danus leaves or extract to a boil over medium heat and simmer uncovered for about 40 minutes, stirring occasionally until the rice is soft and cooked, with porridgelike consistency. Discard the pandanus leaves, if using. Add the palm sugar and stir until the sugar is dissolved. Reduce the heat to low and simmer for about 5 minutes before removing from the heat.
- Combine the coconut cream and salt in a bowl and mix well.
- To serve, spoon the pudding into individual serving bowls and top with the salted coconut cream.