Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 240 grams | Black glutinous rice |
| \N \N | (washed & drained) |
| 60 grams | White glutinous rice (pulut) |
| \N \N | (washed & drained) |
| 7 cups | Water |
| 2 \N | Pandan leaves, knotted |
| ½ cup | Sugar |
| \N \N | Pinch of salt |
| ½ tablespoon | Tapioca flour or cornflour |
| \N \N | Combined with 2 Tbs water to |
| \N \N | Form a paste |
| ½ cup | Thick cocnut milk |
| \N \N | Pinch of salt |
Preparation: 15 minutes Cooking: 1 hour Put rice in pot with water and pandan leaves and bring to a boil. Reduce heat to low, remove pandan leaves and simmer for 45 minutes until liquid is thick. Add sugar and simmer for 10 minutes. Add salt and thickening. Remove from heat.
Serve in small bowls topped with 1-2 tablespoons thick cocnut milk.
Compiled by I. Chaudhary
Posted to EAT-L Digest 13 November 96 Date: Fri, 15 Nov 1996 09:10:43 +1000 From: "I. Chaudhary" <imranc@...>