Black Sticky Rice Pudding with Red Adzuki Beans and Coconut Cream
Black Sticky Rice Pudding, with Red Adzuki Beans and Coconut Creamserves 6 to 8
Ingredients
1 cup uncooked black glutinous "sticky" rice
1/2 cup red adzuki beans
2/3 cup unrefined palm sugar "gula melaka", or to taste
10 cups water, more or less as desired
thick coconut milk, to serve
Method
1. Soak rice and red beans overnight in cold water.
2. The next day, drain, and replace with 10 cups of fresh water, and bring to a boil over high heat.
3. Let simmer for about an hour or more, or till the rice and beans split and are cooked till soft. Stir once in a while so the grains don't settle at the bottom and and burn, and top up water as needed, though at the end, the water in the pot will be mostly gone and the rice will be pretty much like porridge. I like it less thick and sticky so I add more water than normal.
4. Stir in the chopped up palm sugar till dissolved, then remove from heat.
5. Scoop into bowls and serve warm with a generous spoon of thick coconut milk over. For summer/tropical weather: Refrigerate leftovers, and then serve with a scoop of coconut or vanilla ice cream as a cold dessert.
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