150 grams Black glutinous rice Soak glutinous rice in 1 L of water in a bowl for 3 hours. Drain.
150 grams White glutinous rice Soak glutinous rice in 1 L of water in a bowl for 3 hours. Drain.
2 pcs Pandan leaves cut in 10 cm lengths
1500 ml Water
3 cm Ginger crushed
100 grams Palm sugar (to taste) finely chopped
1/4 tsp. Salt
200 ml Coconut milk
8 pcs Ripe Jackfruits cut 2 cm thick
Rinse rice thoroughly for 2 minutes under running water. Drain well. Put 1500 ml of water, ginger and pandan leaves into a stock pot. Simmer over medium heat for approximately 40 minutes. Add palm sugar and continue to cook until most of the liquid has evaporated. Season with a pinch of salt. Remove from heat, allow to cool.
Simmer (over low heat) the coconut milk when the coconut milk begins to bubble add pinch of salt. Stir constantly as coconut milk burn easily. Remove from the stove and put aside.
Serve the black rice pudding in the bowl at room temperature, topped with a creamy coconut milk and garnish with the jack fruits.
Helpful hints: The fresh coconut milk turns rancid quickly, a pinch of salt is usually added to the coconut milk to preserve it for a few hours.