black sticky rice pudding - yum

INGREDIENTS: 1 cup black glutinous rice ¾ cup white glutinous rice 2 pandan leaves 5 cups water ½ cup palm sugar syrup 1½ cup freshly squeezed thick coconut milk
PREPARATION: 1. Rinse both lots of rice well for 2 minutes under running water. Drain 2. Put 5 cups water, both lots of rice and pandan leaf into heavy stockpot. Simmer over medium heat approximately 40 minutes. 3. Add palm sugar syrup and continue to cook until most liquid has evaporated. Season with a pinch of salt. Remove from heat and allow cooling. 4. Serve at room temperature, topped with freshly squeezed coconut milk.
Helpful hints: As fresh coconut milk turns rancid fairly quickly, a pinch of salt is usually added to the milk to help preserve it for few hours. A more effective alternative is to cook the coconut milk with 1 teaspoon of cornstarch diluted in a little water: heat gently, stirring constantly for a couple of minutes. This coconut sauce will keep overnight. Milk made from instant powdered coconut will not turn rancid, although the flavor is not as good as fresh coconut milk.