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This dessert made with black glutinous rice is one of the most popular in the Southeast Asian region. This is the Cristang interpretation.
Black glutinous rice, also known as black sticky rice, is the unpolished, whole grain of traditional sticky white rice, commonly served in Asian restaurants, especially Thai.
Purplish black in colour, it is a delicious whole-grain alternative to white rice, with a chewy texture when fully cooked.
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Recipe courtesy of Faeimm Tang
- 60g black glutinous rice
- 2 pandan leaves, shredded and knotted
- 800ml water
- 70g rock sugar
- 30g palm sugar
- Dried or canned longans (optional)
- ½ tbsp cornstarch diluted in some water
- Coconut milk
- Soak glutinous rice for at least 5 hours, preferably overnight. Drain and set aside.
- In a pot, combine water, soaked rice and pandan leaves. Bring to a boil, cover the pot and reduce the heat to low and allow to simmer for 30 minutes until the glutinous rice expands and the cooking liquid thickens.
- Add rock sugar and palm sugar to the porridge and stir to dissolve. Brown sugar can be a substitute, if necessary. If using dried longans, add them at this stage and cook until they are rehydrated.
- For a thicker consistency, cook until liquid is reduced or thicken with a cornstarch slurry.
- Serve warm or chilled with a drizzle of coconut milk, and top with fresh longans if using.
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