Black Sticky Rice Porridge
Ingredients
Porridge
- 250 g black sticky rice
- 150 g palm sugar or coconut sugar
- White sugar, to taste
- 3 pandan leaves
Coconut sauce
- Coconut milk
- Salt
- Pandan leaves
Preparation
Soak the black sticky rice for about 2 hours.
Mix all the coconut sauce ingredients and cook until boiling, then set aside.
Cook the palm sugar and white sugar with a glass of water until dissolved, strain, and set aside.
Boil water, add the soaked black sticky rice and pandan leaves, and cook until soft.
Add the sugar mixture, cook again until thickened, then turn off the heat.
Serve the porridge with the coconut sauce poured over it.
