Layered Black Glutinous Rice Pudding
Ingredients
- 100 g black glutinous rice, soaked overnight
- 1000 ml water or more for boiling the black glutinous rice
- 3 tablespoons agar-agar powder
- 1500 ml coconut milk, divided
- 10 tablespoons granulated sugar, divided
Preparation
In a pot, boil the black glutinous rice and 3 tablespoons sugar with enough water over medium heat until very soft and expanded. Add water if necessary. Watch to avoid burning. Set aside.
In a second pot, mix 500 ml coconut milk, 2 tablespoons sugar, and 1 tablespoon agar-agar powder. Stir well. Boil over low heat until it boils, stirring occasionally. Add half of the cooked black glutinous rice. Stir well. Turn off heat. Pour this layer into the base of a mold that has been lightly wetted with water. Let it cool.
In another pot, mix 500 ml coconut milk, 3 tablespoons sugar, and 1 tablespoon agar-agar powder. Boil over low heat until it boils, stirring occasionally. Turn off heat. Using a soup spoon, carefully pour this white layer over the black rice layer that has started to set. Pour gently. Let it cool.
Repeat the second step with the remaining ingredients. Mix the remaining 500 ml coconut milk, the remaining 2 tablespoons sugar, and the remaining 1 tablespoon agar-agar powder in a pot. Stir well. Boil over low heat until it boils, stirring occasionally. Add the remaining half of the cooked black glutinous rice. Stir well. Turn off heat. Using a spoon, slowly pour this layer over the white layer that has started to set. Let it set completely. Chill in the refrigerator.
