( Bubur Pulut Hitam )
300g black glutinous rice
5 litres water
100g palm sugar
3 pandan leaves, knotted
thick coconut milk from 1 coconut
1/2 tsp salt
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 pandan leaves.
Add both types of sugar and simmer for a further 15 minutes over gentle heat.
Add coconut milk to the glutinous rice and bring to a boil, then remove from heat.
You can put extra two to three tablespoons of thick coconut milk into each bowl of glutinous rice porridge.