300g black glutinous rice
3 litres of water
5 pandan leaves, washed and cleaned, tied in a knot
About 300g of gula melaka
Coconut milk to taste
1 . Soak the black glutinous rice overnight or at least 5 hours.
2 . Rinse with clean water and then put into a large pot with 3 litres of water.
3 . Add in the pandan leaves and bring to a slow boil. Let it simmer on a low flame and cook for about 30 minutes to 1 hour. Give it a stir once in a while to prevent the rice from sticking on the bottom of the pot and getting burnt.
4 . Once the rice is cooked, add in the gula melaka blocks. You may adjust the quantity to your taste. Stir and make sure the gula melaka is completely dissolved and mixed well. This will cause the mixture to thicken up.
5 . When serving, add some coconut milk to taste.
What’s on my mind…
This is my number 1, favourite childhood dessert. I loved this very much but hated the ones we get in the stalls because they almost always use cornstarch to thicken the dessert which in turn causes it to become watery and runny while eating it. So when my mum makes it, I really enjoy it so much and yearn for it all the time, but she hates making this because she says it causes a mess and takes a long time. Now that I can cook on my own, I requested for the recipe and I am surprised at how easy it is to make. It simply takes time but the end product is so delightfully pleasing.